Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 450 grams of boneless, skinless chicken thighs into 4 cm pieces, peel and cut 300 grams of daikon radish and 150 grams of carrots into 2.5 cm thick half-moons, and rehydrate 4 dried shiitake mushrooms before removing their stems and halving the caps.

2. 2

   Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat, then add the chicken thigh pieces and sear for 3-4 minutes until lightly browned on all sides.

3. 3

   Pour in 2 tablespoons of sake and scrape up any browned bits from the bottom of the pot, allowing the alcohol to evaporate for about 1 minute.

4. 4

   Add the prepared 300 grams of daikon radish, 150 grams of carrots, 4 halved shiitake mushroom caps, 2 cups of dashi stock, 4 tablespoons of soy sauce, 3 tablespoons of mirin, 1 tablespoon of sugar, and 0.5 teaspoon of finely minced chipotle in adobo sauce to the pot.

5. 5

   Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the daikon and carrots are fork-tender and the chicken is cooked through.

6. 6

   Remove the lid and continue to simmer uncovered for an additional 5-10 minutes to slightly reduce and thicken the sauce to your desired consistency.

7. 7

   Taste the sauce and adjust seasonings if necessary, adding more soy sauce or sugar to achieve your preferred balance of flavors.