Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, light and refreshing steamed chicken with yuzu, grated daikon radish and ponzu sauce. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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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! 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.
To get started with this recipe, we must first prepare a few ingredients. You can have 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 that.
The ingredients needed to make Light and Refreshing Steamed Chicken With Yuzu, Grated Daikon Radish and Ponzu Sauce:
- Get 1 large Chicken thigh
- Make ready 1/8 tsp Salt
- Prepare 1 tbsp Sake
- Make ready 200 grams Daikon radish
- Take 1 small bunch Mitsuba
- Prepare 1/4 of 1 yuzu Yuzu peel
- Take 1 tbsp Yuzu juice
- Get 2 tsp Usukuchi soy sauce
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. The grated daikon goes great with the fried fish and rice cake. The used kombu for dashi stock can.
Steps 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!
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. Ponzu isn't just a delicious Japanese dipping sauce with Shabu Shabu or Gyoza, it's also the Punch Sauce indeed. 😛. Japan's bottled varieties of ponzu dressing are usually made with locally Steak dressing - drizzle over freshly cooked steak, and top with fresh shredded daikon (Japanese radish). First, let's make the ponzu sauce.
So that is going to wrap it up for this exceptional food light and refreshing steamed chicken with yuzu, grated daikon radish and ponzu sauce recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
