1Cut the daikon into 2cm thick slices, peel the skin thickly, and chamfer the edges.
Put the daikon radish and water (not included in the recipe) in a pot and parboil until a bamboo skewer can be pierced easily.

2Add the daikon radish and (A) from step 1 to a pot and simmer for about 20 minutes.

3Add the ground chicken and [B] to a frying pan and heat over medium heat.
Stir fry and simmer until the liquid is gone.

4Put 2 into a bowl and pour 3 over it. Garnish with kinome leaves, if desired.

5[Tip:]
This minced chicken has a refreshing aroma of Ginger Pickled in Honey.
You can put it on rice to make minced meat rice bowl, or use it as an ingredient in tamagoyaki (Japanese rolled omelet).
If you use rice water to parboil the radish, it will remove the bitterness and make it delicious.