1 &1/2 daikon radishes (or 2 smaller ones), cut into fat rings and peeled (keep the peel for kimpira), then halved into semi-circles.
1 & 1/2 kg boneless chicken thighs (or chicken legs)
Oil for frying
2 packs dashi powder
3 tbsp of tsuyu
6 tbsp soy sauce
3 tbsp sake
2 tbsp mirin
5 tbsp sugar
Method
In a frying pan, heat the oil and brown the chicken on all sides, then drain the fat.
Meanwhile bring a large saucepan of water to the boil and cook the daikon until soft.
In a pressure cooker, add the chicken, the daik on with the water it was boiled in and all the other ingredients.
Cook for 20 mins at high pressure.
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