Christine's Easy Chicken Teriyaki and Japanese Daikon Radish Pickle

Daikon Radish Pickle

 

Chicken Teriyaki

Here is my easy chicken chicken recipe, based on a recipe Kay kindly shared with me.

1/2c soy sauce
1/2c sugar
2tbs mirin
2-3 cloves garlic minced
1-2" fresh ginger sliced

Chicken (3-6 legs and thighs back attached is good)

Marinate overnight (a must to allow flavours to seep in)

Bake 375F 45 min to an hour, flipping after the first half hour, I start with the skin side down on a sheet lined with parchment paper

It goes well with pickled daikon radish (Takuan), I used this simple recipe to make it.

1 daikon radish peeled and cut into thin half rounds as pictured above

1 tbs salt

1/2 c sugar

1/2 c rice vinegar

1/4 c water

1 tsp ground tumeric for colour

Mix sliced daikon with salt in a colander, let stand over the sink for an hour.

Next place daikon in a glass jar.

In a small saucepan combine sugar, vinegar, water.  Heat stirring. until sugar is dissolved.

Remove pan from heat and stir in tumeric.  Pour this brine over the slices in the jar.  Cap the jar and shake well.  Refrigerate for 24-48 hours and serve.  

And Happy April!