Kiriboshi(Chicken Simmered with White Radish

1. 1

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

2. 2

   Refrigerate for at least 8 hours or overnight.

3. 3

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

4. 4

   Cover with 2 quarts of cold water and bring to a boil over high heat.

5. 5

   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.

6. 6

   Drain the daikon in a sieve.

7. 7

   Combine the dashi, sugar, salt, MSG, soy sauce and sake in a 2 quart saucepan and bring to a boil over high heat.

8. 8

   Add the chicken and daikon, and reduce the heat to its lowest point.

9. 9

   Set a cover smaller than the pan directly on the food, and simmer undisturbed for 1 1/2 hours.

10. 10

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

* Per serving · 4 servings · Values may vary.

No additional tips available.