Kiriboshi (chicken simmered with white radish

6 Servings

Ingredients

Quantity Ingredient
⅔ ounce Daikon, dried
2 cups Niban dashi
3 tablespoons Sugar
1½ teaspoon Salt
MSG
1 tablespoon Shoyu
3 tablespoons Sake
½ Chicken breast; boned, unskinned, cut into 1/2\" pieces

Directions

PREPARE AHEAD:

Wash the daikon thoroughly under cold running water, then cover with 2 quarts of cold water in a bowl.

Refrigerate for at least 8 hours or overnight.

Drain the daikon and transfer it to a 3 quart pot.

Cover with 2 quarts of cold water and bring to a boil over high heat. Lower the heat to moderate and cook the daikon uncovered for 2 hours, or until it offers no resistance when pierced with the tip of a sharp knife. Drain the daikon in a sieve.

TO COOK:

Combine the dashi, sugar, salt, MSG, soy sauce and sake in a 2 quart saucepan and bring to a boil over high heat. Add the chicken and daikon, and reduce the heat to its lowest point. Set a cover smaller than the pan directly on the food, and simmer undisturbed for 1½ hours.

Serve as part of a Japanese meal or in larger portions as a luncheon dish.

Time/Life 'Foods of the World', Recipes: The Cooking of Japan

Earl Cravens earl.cravens@...

Submitted By SAM WARING <WARING@...> On 06 AUG 95 125600 ~0600

Related recipes