- 1 devil’s tongue
- ½ white radish
- 350g chicken tight
- 1 knob ginger
- 2 tsp vegetable oil
- 2 tbsp mirin
- 2 tbsp sake
- 2 tbsp soy sauce
- Boil the devil’s tongue and cut into bite-size pieces. Peel the white radish and cut into bite-size piece. Cut the chicken tight into bite-size pieces. Cut the ginger into thinly slice.
- Heat the oil in a frying pan and fry the chicken until crispy. Add the devil’s tongue and white radish. Pour in enough water so that the ingredient is completely.
- When it begins to boil, skim off foam. Add the mirin, sake, and soy sauce and simmer until almost liquid is gone.