Comfort Food For Fall and Winter: Chicken Simmered in Nameko Mushrooms and Daikon Radish. Braised Japanese daikon radish, known simply in Japanese as "daikon no nimono" is a very common dish that is served in the winter when daikon is typically in the season. While grated raw daikon is often served as a spicy and pungent garnish to different Japanese foods, when daikon is simmered. Daikon radish is most often eaten raw in the USA, but in Japan it's used in stews and soups.

Nameko mushrooms, botanically classified as Pholiota nameko, are one of the most popular mushrooms in Japan falling just behind shiitake mushrooms and are. Oden is a Japanese winter comfort one-pot dish. It typically contains daikon, konnyaku, various fish cakes. You can have Comfort Food For Fall and Winter: Chicken Simmered in Nameko Mushrooms and Daikon Radish using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Comfort Food For Fall and Winter: Chicken Simmered in Nameko Mushrooms and Daikon Radish

1. Prepare 200 grams of Chicken thigh meat.
2. You need 3 cm of Daikon radish.
3. It's 1/2 bag of Nameko mushrooms.
4. You need 150 ml of Dashi stock.
5. You need 1 tsp of Soy sauce.
6. You need 1 tsp of Sake.
7. Prepare 2 tsp of Mirin.

The Best Chinese Daikon Radish Recipes on Yummly Chinese Braised Daikon Radish, Chinese Chinese Daikon, Carrot and Tomato Beef StewEgg Wan's Food Odyssey. Steamed Buns with Simmered Daikon and Shiitake, Pickled Bean Sprouts, and Spicy Mayonnaise (Vegan)Serious Eats. Pickled daikon, sliced crosswise, are often served with your food at Japanese restaurants.

Comfort Food For Fall and Winter: Chicken Simmered in Nameko Mushrooms and Daikon Radish instructions

1. Cut the chicken into bite-sized pieces..
2. Put the nameko mushrooms in a sieve and give them a quick douse of boiling water..
3. Grate the daikon radish. Put it in a sieve or colander and drain..
4. Put the dashi stock in a pot and bring to a boil. Add the soy sauce, sake and mirin. Add the nameko mushrooms and grated daikon radish and simmer briefly..
5. Heat a frying pan and pan fry the chicken, skin side down first. Fry until browned, then turn over. Put a lid on and steam fry until cooked through..
6. When the chicken is done, add to the pot and simmer quickly..

These pickles are not cooked, so they are refrigerator Wow! This looks easy and fabulous, and so light! (Just like the poached chicken last week-thanks for that. I made an even lazier version on my second. Find the best Daikon Radish ideas on Food & Wine with recipes that are fast & easy. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online.