Cook & Photograph by Keiko Onodera
・150 g chicken leg (skin on, cut to 3 cm)
・some salt and pepper
・some olive oil
・350 g daikon, Japanese radish (3 cm chunks)
・90 g broccoli (cut to moderate size)
・2 tbsp. sake
・2 tbsp. milk
・10 g butter
・1 tbsp. miso
1. First, blanch daikon radish to cook completely and then, use the same hot water, add some salt into it and boil the broccoli. Set aside.
2. In a sauce pan, saute the seasoned chicken (skin-side first) until the skin get crispy over menium heat with some olive oil. Then add the daikon and sake.
3. Braise (simmer with a lid) it for about 4 minutes. Then add the milk and broccoli and simmer for 2 minutes.
4. Turn off the heat and add miso and butter. Well-mix to coat with the sauce and serve it.