Daisen Chicken with Ginger Soy Glaze

Trim any excess fat from the Daisen chicken thigh. Lightly score the skin side of the Daisen chicken thigh in a crosshatch pattern to prevent curling and help render fat.

Grate the fresh ginger. Thinly slice the scallion. Grate the daikon.

In a small bowl, combine the Koikuchi soy sauce, Mirin, and Sake to create the glaze sauce.