Roasted Chicken and Daikon Radish with Yuzu Glaze
A light and flavorful Japanese breakfast featuring roasted chicken and daikon radish glazed with a zesty yuzu sauce. A refreshing twist on a classic protein and vegetable combination.
Ingredients
- about 680 g Chicken thighs (boneless, skinless)
- 1 large Daikon radish
- 3 tablespoons Yuzu juice
- 2 tablespoons Soy sauce
- 1 tablespoon Mirin
- 1 tablespoon Honey
- 1 teaspoon Sesame oil
- 1 tablespoon Sesame seeds
- 2 tablespoons Green onions (chopped)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C).
- 2Cut daikon radish into 2.54 cm thick slices.
- 3In a bowl, whisk together yuzu juice, soy sauce, mirin, and honey.
- 4Place chicken and daikon on a baking sheet lined with parchment paper.
- 5Brush the yuzu mixture over the chicken and daikon.
- 6Roast for 25-30 minutes, or until chicken is cooked through and daikon is tender.
- 7Drizzle with sesame oil and sprinkle with sesame seeds and green onions before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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