@aisletotokyo: Full Recipe↓ Day 33/100 | CHICKEN AND RADISH TERINI 🛒 INGREDIENTS: Servings: 2 - Chicken thigh: 250g - Radish: 300g - Soy sauce: 1 1/2 tbsp [Seasoning] - White wine: 3 tbsp - Sugar: 1 1/2 tbsp - Grated ginger: 1~2 tsp - Water: 120ml 🧑‍🍳 METHOD: 1. Peel the radish and cut in half. 2. Cut the chicken into bite-sized pieces. 3. In a bowl, mix all seasoning ingredients except the soy sauce. 4. Heat oil in a pan over medium heat and sear the chicken on both sides until browned. 5. Add the radish, stir-fry briefly, then pour in the seasonings (except soy sauce). Bring to a boil, cover with a lid, and simmer on low for 10 minutes. 6. Remove the lid, stir in the soy sauce, and simmer over medium heat for 5–10 minutes until the sauce reduces. 💡 KEY POINTS: - In this recipe, we're swapping traditional Sake and Mirin for white wine and sugar in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine. - Note on the radishes: I peeled them to get that white daikon-like look. But peeling is totally optional. It won't change the flavour. ⛩️ TRADITIONAL OPTION: - Substitute 3 tbsp white wine with 1 tbsp Sake and 2 tbsp Mirin, and reduce sugar from 1 1/2 tbsp to 1/2 tbsp. - Substitute radish with Daikon radish. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #terini #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco

Shota Horii | Aisle to Tokyo

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Friday 07 August 2026 16:00:00 GMT