How to cook Thin sliced Daikon and Chicken meatballs simple boil
The combination; chicken meatballs and plain Japanese white radish is very good!
The point is meatballs mixed ginger.
You could feel the Japanese rich taste form the soup used Dashi.
This dish is gentle taste in ordinary life in Japan.
Daikon: 400g (Japanese white radish)
Minced Chicken: 250g (thigh, breast, either part is ok)
Ground Ginger: 1tsp
Sake (rice wine): 2tbsp
Potato starch: 1/2 tbsp
Soy sauce: 2tsp
Salt: 1/2 tsp
Remove the skin from the Daikon, and cut into 2mm circles by slicer or cutting knife.
Place the chicken into a bowl, and add the ingredients for meatball.
And mix well.
Place the ingredients for soup into a frying pan, and heat on the medium.
Cook until boil, make meatballs by 2large spoons, and place into the frying pan.
Cook, turning over once, until meatballs change the color.
Then, skim the fat foam.
Add the Daikon, and cook on the low-medium for about 10min.
Then, serve to eating plate and season minced leek.