Recipe of Award-winning Light and Refreshing Steamed Chicken With Yuzu, Grated Daikon Radish and Ponzu Sauce

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how 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 will make it a 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 well liked of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Light and Refreshing Steamed Chicken With Yuzu, Grated Daikon Radish and Ponzu Sauce is something that I’ve loved my whole life.

To begin with this particular recipe, we must first 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:

1. Prepare 1 large Chicken thigh
2. Take 1/8 tsp Salt
3. Make ready 1 tbsp Sake
4. Prepare 200 grams Daikon radish
5. Prepare 1 small bunch Mitsuba
6. Prepare 1/4 of 1 yuzu Yuzu peel
7. Prepare 1 tbsp Yuzu juice
8. Take 2 tsp Usukuchi soy sauce

Instructions to make Light and Refreshing Steamed Chicken With Yuzu, Grated Daikon Radish and Ponzu Sauce:

1. 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.
2. 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.
3. Remove the peel of the yuzu thinly, and julienne. Mix the yuzu juice and soy sauce together to make ponzu sauce.
4. 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.
5. Slice the chicken into 1cm wide pieces and put on a serving plate. Top with the grated daikon radish, mitsuba and julienned yuzu peel.
6. Serve with the ponzu sauce. Bon appetit!

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