adapted from I Love Umami
1 lb. Daikon radish
1 lb. Chicken thighs, boneless and skinless
3.5 oz brown or white beech mushroom, optional
1 tsp cornstarch
1.5 tbsp neutral tasting oil
2-2.5 tsp grated ginger
1 tsp coarse sea salt, plus more to taste
1 cup chicken or vegetable stock
1 to 1.5 tbsp yuzu juice*
1.5 tbsp soy sauce
1-2 bulbs scallions (or leeks!), chopped
Slice off both ends of the daikon radishes. Rinse and scrub under tap water. Pat dry and use a peeler to peel off the outer skin. Dice it to cube shape, about 1 to 1 ½ -inch cubes.
Dice the chicken to 1 ½ -inch bite sizes. Slice off the bottom end of the mushrooms and break them to pieces, if using. In a small bowl, make a slurry with cornstarch and 1 tbsp water.
Preheat a large stir-fry pan or Dutch oven over medium heat until it feels warm when placing your palm near the surface, about 2-3 inches away. Add the oil, chicken, ginger, and 1 tsp salt. Saute over medium-high heat for about 3 minutes.
Add stock, daikon radish, and mushrooms. Make sure the radish cubes are in contact with the liquid. Cover with a lid and bring it to boil, about 3-4 minutes.
Then lower the heat to medium-low and simmer for 15-20 minutes or until the daikon turns soft and can easily be poked through with a fork or chopstick. The color will turn from pale to translucent. Stir the pot periodically to ensure even cooking.
Season with yuzu juice and soy sauce. Stir the slurry one more time before adding it to the pot. Gently toss for 30 seconds to thicken the sauce. Off heat, taste and add more salt, if desired.
Garnish with scallions (or leeks). Serve warm.
*or a 1:1 ratio of lemon and lime juice with a touch of orange or grapefruit juice.