Rice Cooker Chicken and Radish (Toriniku Daikon) is a comforting Japanese dish that’s easy to prepare with minimal effort. Tender chicken drumsticks and daikon are simmered in a savory-sweet sauce made with soy sauce, sake, and mirin, absorbing all the flavors as they cook. Perfect for busy weeknights, this one-pot meal delivers the rich and satisfying flavors of classic Japanese comfort food.
Table of Contents
What is Toriniku Daikon?
Toriniku Daikon (鳥肉大根) is a traditional Japanese dish that combines tender chicken and daikon radish, simmered in a savory-sweet broth. The name Toriniku Daikon translates to “chicken and radish,” but the dish may also be known as Tebamoto Daikon or Tebasaki Daikon, depending on the cut of chicken used. “Tebamoto” refers to chicken drumettes, while “Tebasaki” refers to chicken wings.
Typically, this dish is simmered in a pot on the stove, but this rice cooker chicken and radish recipe is a hands-off, easy alternative. The chicken and daikon absorb the rich umami flavors of soy sauce, sake, and mirin, creating a comforting, flavorful meal. Loved for its simplicity and depth of taste, Toriniku Daikon is a staple in Japanese home cooking and a perfect one-pot dish.
Ingredients for Rice Cooker Chicken and Radish
Here are the ingredients you’ll need to make this delicious rice cooker chicken and radish dish:
- Chicken drumsticks or drumettes: Use bone-in chicken for extra flavor. Pat dry and coat with potato starch for a silky texture.
- Daikon radish: A mild, slightly sweet radish that absorbs the savory flavors and melts in your mouth once cooked!
- Ginger: Fresh ginger adds a subtle warmth and aroma.
- Soy sauce
- Sake
- Mirin
- Vinegar: Adds a slight tang to brighten the flavors.
- Sugar
- Dashi stock powder: This can be subtituted with a few shakes of msg.
- Potato starch (optiona): Coating the chicken with potato starch helps lock in the juices and keep the chicken tender. You may also use corn starch.
How to Cook Chicken and Radish in a Rice Cooker
Cooking chicken and radish in a rice cooker is incredibly simple and requires minimal prep work. Here’s how to do it:
- Prepare the Ingredients: Peel and slice the daikon into 1-inch thick pieces and halve them into half-moons. Pat the chicken dry and coat with potato starch. Slice the ginger.
- Assemble the Ingredients in the Rice Cooker: Add the soy sauce, sake, mirin, vinegar, sugar, dashi stock, and water to the rice cooker pot. Stir gently (avoid using metal utensils). Add the daikon, chicken, and ginger, and mix everything with your hands or a non-metal spoon.
- Cook: Set the rice cooker to the “white rice” mode and let it cook. Once the timer goes off, the dish is ready to serve.
- Optional Step: If using soft-boiled eggs, add them after cooking and switch to the “keep warm” function for 30 minutes. Rotate the eggs halfway through for even seasoning.
- Serve: Remove the chicken, daikon, and eggs from the rice cooker. Spoon the sauce over the dish and enjoy!
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
- Let the Flavors Soak: If you have time, use the “keep warm” function for 30 minutes after cooking to deepen the flavors. Adding soft-boiled eggs during this step enhances the dish. This dish tastes even better the next day.
Serving Suggestions
- Serve this dish over a bowl of freshly steamed white rice to soak up the flavorful sauce.
- Pair with a side of miso soup and a simple cucumber sunomono salad for a balanced Japanese meal.
- Garnish with chopped green onions or sesame seeds for added colour, texture and flavor.
How to Store Leftovers
- Refrigerate: Transfer leftovers to an airtight container and store in the fridge for up to 3 days. Reheat gently in the microwave in 20 second intervals until warm.
- Freeze Before Cooking: You can assemble the ingredients in a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the fridge before cooking.
- Freeze After Cooking: Store cooked chicken and daikon (without eggs) in a freezer-safe container for up to 1 month. Defrost and reheat in a saucepan, adding a splash of water if needed.
Recipe FAQ
Yes, you can use boneless chicken thighs, but bone-in chicken provides more flavor. Adjust cooking time slightly if using boneless cuts.
Yes! Add all the ingredients to a deep pot and once it comes to a boil reduce the heat to a simmer and add a otoshibuta (drop lid). Simmer for 25-30 minutes. Then add the eggs and simmer uncovered for 3-5 minutes. You may need to add a bit more water depending on how much liquid evaporates.
Yes! You can prepare this dish in a slow cooker. Add all the ingredients to your slow cooker, cover, and cook on low for 6-8 hours, or until the chicken is tender and the radish is cooked through.
Yes, follow the recipe as directed and cook on high pressure for about 15 minutes. Allow a natural release for 10 minutes before serving.
Enjoy!! If you make this Rice Cooker Chicken and Radish recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!
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Rice Cooker Chicken and Radish
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
Description
Rice Cooker Chicken and Radish (Toriniku Daikon) is a comforting Japanese dish that’s easy to prepare with minimal effort. Tender chicken drumsticks and daikon are simmered in a savory-sweet sauce made with soy sauce, sake, and mirin, absorbing all the flavors as they cook. Perfect for busy weeknights, this one-pot meal delivers the rich and satisfying flavors of classic Japanese comfort food.
Ingredients
- 6 (600 g) chicken drumsticks (or chicken drumettes or chicken wings)
- 2 tsp potato starch, optional
- 1/2 (600 g) daikon radish (about 1 medium daikon)
- 1 inch (15 g) ginger, sliced
- 1/4 cup sake
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup water
- 1/4 cup mild rice vinegar (or 2 tbsp rice vinegar)
- 2 tbsp sugar
- 1 tsp dashi stock powder
- 4 soft boiled eggs, optional
Instructions
- Prepare the Ingredients: Pat the chicken dry with a paper towel and coat it evenly with potato starch (optional). Peel the daikon radish and slice it into 1-inch thick pieces.
- Assemble the Dish in the Rice Cooker: Add the sake, soy sauce, mirin, water, vinegar, sugar, and dashi powder to the rice cooker pot. Stir gently (avoid using metal utensils to prevent scratching). Add the daikon, chicken, and ginger to the pot. Use your hands or a non-metal spoon to mix everything, ensuring the chicken and daikon are evenly coated with the seasoning.
- Cook the Dish: Set the rice cooker to the “white rice” mode and start cooking.
- Optional: Add Soft-Boiled Eggs: When the timer goes off, you can serve the dish immediately or add soft-boiled eggs. If adding eggs, place them in the pot, set the rice cooker to the “keep warm” function, and let it sit for 30 minutes. Rotate the eggs after 15 minutes to ensure they soak up the seasoning evenly.
- Serve: Carefully remove the chicken, daikon, and eggs from the rice cooker. Spoon the sauce over the dish and serve warm.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main dish
- Method: Rice Cooker
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
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Super simple and convenient recipe, but I thought the flavor was too sour and vinegary for my preferences. I used black vinegar since it is an Asian recipe, but maybe o should have used distilled white? Next time I will try with less vinegar and/or white vinegar!
This meal was so easy to make and I love how I can walk away from the kitchen. Defiantly making again.
Perfect cozy winter dish. The chicken came out so juicy and matched perfectly with hot bowl of rice. I doubled the recipe in my instant pot, and fed my hungry family of 4 within 15 mins of cooking!
Super simple to make and is the best comfort food paired with a steaming bowl of rice.