Grated Daikon Radish and Stewed Chicken with Mentsuyu

Ingredients

• 1 fillet Chicken breast (ortenderloins)
• 1 dash of each Salt and pepper
• 1 Katakuriko
• 3 cm Grated daikon radish
• 50 ml Mentsuyu (3x concentrate)
• 150 ml Water
• 1 Chopped green onions (optional)
• 1 thumbs worth Ginger

Instructions

1. Put the katakuriko, salt, and pepper in a plastic bag, slice the chicken on the diagonal into bite-sized pieces, then coat in the katakuriko.
2. Measure the mentsuyu.
3. Heat a frying pan, add the chicken pieces, making sure they don't overlap, and brown both sides.
4. Grate the daikon and ginger directly into the pan.
5. Add the mentsuyu along with the water, simmer for 2 to 3 minutes, and when chicken is well-coated, it's ready to be serve.
6. Transfer to a serving dish, then garnish with chopped green onions.