4 large boneless chicken thighs
1-2 inches daikon
2-4 stalks green onion
6 tbsp potato starch
1.5 cup mentsuyu either homemade or store bought.
1 tsp grated ginger
2 pinch salt
2 pinch pepper
Slice the green onions.Grate the daikon.Cut the chicken into bite-size pieces, then generously coat with katakuriko, salt and pepper.
Heat a pan to medium-high, add a teeny bit cooking oil and cook the chicken pieces on both sides.
When the meat starts changing from pink to brown, add mentysu & grated daikon, bring to a boil.
Then reduce the heat to medium, cover with a lid, and simmer for a few minutes allowing sauce to thicken on it’s own.
Next add the green onions stir & cook until onion begins to wilt, then remove from heat & serve!