Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, chicken steak with grated daikon radish and lots of green onions. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Great recipe for Chicken Steak with Grated Daikon Radish and Lots of Green Onions. I created this recipe using yakiniku sauce. Please make sure to fry the skin side of the chicken first. If you don't touch it too much while frying, it will cook nicely.
Chicken Steak with Grated Daikon Radish and Lots of Green Onions is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Chicken Steak with Grated Daikon Radish and Lots of Green Onions is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have chicken steak with grated daikon radish and lots of green onions using 17 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chicken Steak with Grated Daikon Radish and Lots of Green Onions:
- Make ready Chicken thigh
- Take Grated daikon radish
- Get amount Green onions
- Make ready Yakiniku sauce
- Prepare Salt and pepper
- Take Eggplant
- Prepare Lettuce
- Make ready Homemade yakiniku sauce (store-bought one is ok)
- Prepare Soy sauce
- Take each Vinegar, sake
- Get Mirin
- Get Sugar (if possible, granulated sugar)
- Get clove's worth Grated garlic
- Make ready thumbtip's worth Grated ginger
- Prepare Tianmianjiang
- Make ready Doubanjiang
- Make ready Sesame seeds
Wipe the chicken breasts and beat with a mallet or a knife to flatten. Add sliced onion, saute, stirring until just golden and tender. Beat egg in a small bowl; add salt. Hibachi Chicken or Steak: Slice the meat and vegetables into bite size pieces.
Instructions to make Chicken Steak with Grated Daikon Radish and Lots of Green Onions:
- Slice into the sinews of the of the chicken, and make small cuts on the meat where it's thick so that it will cook through evenly. Bring it to room temperature.
- Remove the stem of the eggplant, cut into 1 cm thick round slices, and soak in water to remove the bitterness. Rip the lettuce into pieces by hand, and soak in water to make it crisp up.
- Cut the green onions into small round slices. Grate the daikon radish, transfer into a sieve to drain the excess water. It's easier to grate the daikon radish when you cut it lengthwise first.
- Heat up a frying pan, and fry the skin side first for 8 minutes over low heat. Flip, and fry for 2 minutes.
- When the chicken is cooked, fry the eggplant in the chicken fat until golden brown.
- In the mean time, slice the chicken, and serve on a plate. It works better when you place the skin side down to cut.
- Serve beside the chicken. Put a lot of grated daikon radish, yakiniku sauce, and green onions, then you're done!
- Garnish with a generous amount of green onions, and it's ready to be served!
- You can use a store-bought yakiniku sauce, but the homemade oneis delicious. All you need to do is add all the ingredients into a pot and lightly simmer.
Beat egg in a small bowl; add salt. Hibachi Chicken or Steak: Slice the meat and vegetables into bite size pieces. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired.
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