Samurai Sprit
Like a warrior’s patience, flavor takes time.
This is Teriyaki-Ni – simmered chicken and daikon in sweet soy glaze.
Daikon absorbs the soul of the broth, just as a samurai absorbs the teachings of his master.
Each piece is soft, humble, yet deeply powerful.
Not fast. Not flashy.
Just honest food, forged with honor.🍲 Eat slowly. Reflect deeply.
Recipe
🧑🍳 Serves: 2 ⏱️ Time: 35–45 minutes
🔪 Difficulty: Easy but mindful
All you need is:
- 300g (10 oz) chicken thigh, cut into bite-sized pieces
- 1/2 daikon radish (~250g), peeled and cut into thick rounds or half-moons
- 1 tsp vegetable oil
- 1 cup (240ml) dashi stock (or water + dashi powder)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1 tbsp sugar (adjust to taste)
How to cook:
- Prepare the daikon
Slice daikon into 1–2cm thick rounds or half-moons. (Tip: You can parboil the daikon in plain water for 10 minutes to soften and remove bitterness. Optional but traditional.) - Sear the chicken
In a medium pot or deep pan, heat oil over medium. Add the chicken and sear until lightly browned on the surface (not fully cooked through yet). Remove and set aside. - Simmer the daikon
In the same pot, add the dashi, soy sauce, mirin, sake, and sugar. Stir, then add the daikon. Simmer for 10 minutes. - Add back the chicken
Return the chicken to the pot. Simmer everything together for another 15–20 minutes, uncovered, until the daikon is tender and the sauce has slightly thickened.
Here is the video link
