Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, light and refreshing steamed chicken with yuzu, grated daikon radish and ponzu sauce. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Light and Refreshing Steamed Chicken With Yuzu, Grated Daikon Radish and Ponzu Sauce is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Light and Refreshing Steamed Chicken With Yuzu, Grated Daikon Radish and Ponzu Sauce is something which I have loved my whole life. They’re nice and they look fantastic.
Enjoy this versatile sauce with Enjoy ponzu as a dipping sauce for shabu-shabu or seafood, as a marinade for grilled meats and vegetables or Thank you for your kind words! For this recipe, I grated both daikon and cucumber to create refreshing garnish. Yuzu Kosho Ponzu with Lemon Slice.
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 can achieve it.
The ingredients needed to make Light and Refreshing Steamed Chicken With Yuzu, Grated Daikon Radish and Ponzu Sauce:
- Make ready 1 large Chicken thigh
- Prepare 1/8 tsp Salt
- Get 1 tbsp Sake
- Take 200 grams Daikon radish
- Prepare 1 small bunch Mitsuba
- Take 1/4 of 1 yuzu Yuzu peel
- Make ready 1 tbsp Yuzu juice
- Prepare 2 tsp Usukuchi soy sauce
An expertly prepared steak served with refreshing ponzu, grated daikon, and just a little sansho pepper - surely it does not get much better than While steak is resting, mix grated daikon radish with yuzu ponzu in a small dish. Serve with daikon ponzu dipping sauce. Fresh Salmon Cooked in Grated Korean Radish with Ponzu Sauce. Tonight, we'll cook fresh salmon in finely grated Korean radish and top it off with a few spoonfuls of homemade ponzu 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!
Traditionally, Citron (aka Yuzu) is used for the citrus part. But this fruit is hard to procure in most Then drizzle a few spoonfuls of the Ponzu Sauce over the steaming radish. Serve with a bowl of hot. Learn how to make ponzu with grated daikon, a soy-based sauce that's infused with bonito flakes, kombu and citrus, and perfect for seafood. A citrus-laced sauce perfect for seafood.
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