How to Make Ultimate Light and Refreshing Steamed Chicken With Yuzu, Grated Daikon Radish and Ponzu Sauce

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, light and refreshing steamed chicken with yuzu, grated daikon radish and ponzu sauce. One of my favorites. This time, I will make it a little bit unique. 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 popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Light and Refreshing Steamed Chicken With Yuzu, Grated Daikon Radish and Ponzu Sauce is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. 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 can achieve that.

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

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