Light and Refreshing Steamed Chicken With Yuzu, Grated Daikon Radish and Ponzu Sauce.
Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, light and refreshing steamed chicken with yuzu, grated daikon radish and ponzu sauce. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Light and Refreshing Steamed Chicken With Yuzu, Grated Daikon Radish and Ponzu Sauce is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Light and Refreshing Steamed Chicken With Yuzu, Grated Daikon Radish and Ponzu Sauce is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook light and refreshing steamed chicken with yuzu, grated daikon radish and ponzu sauce using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Light and Refreshing Steamed Chicken With Yuzu, Grated Daikon Radish and Ponzu Sauce:
- Prepare 1 large of Chicken thigh.
- Get 1/8 tsp of Salt.
- Take 1 tbsp of Sake.
- Take 200 grams of Daikon radish.
- Get 1 small of bunch Mitsuba.
- Make ready 1/4 of of 1 yuzu Yuzu peel.
- Make ready 1 tbsp of Yuzu juice.
- Take 2 tsp of Usukuchi soy sauce.
Instructions to make Light and Refreshing Steamed Chicken With Yuzu, Grated Daikon Radish and Ponzu Sauce:
- Slice open the thick parts of the chicken so that it's an even thickness all over. Put shallow cuts in a crisscross pattern on the meat side of the chicken. Season with salt and pepper and leave for 3 minutes or so..
- Grate the daikon radish and drain in a sieve. Blanch the mitsuba briefly in boiling water and refresh in cold water; squeeze out well and cut into 2 cm long pieces..
- Remove the peel of the yuzu thinly, and julienne. Mix the yuzu juice and soy sauce together to make ponzu sauce..
- Line a steamer with a kitchen parchment paper and bring to a boil over high heat. Add the chicken and steam for about 15 minutes. Remove from the steamer and let cool..
- Slice the chicken into 1cm wide pieces and put on a serving plate. Top with the grated daikon radish, mitsuba and julienned yuzu peel..
- Serve with the ponzu sauce. Bon appetit!.
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