Lightly Flavored Daikon Radish with Chicken Ankake Sauce

1. 1

   Just like the pressure-cooked daikon radish from Recipe No.

2. 2

   285375, place 2cm-thick daikon radish into rice water and boil, and then gently wash.

3. 3

   Thinly slice the japanese leek diagonally.

4. 4

   Bring water to boil in a pot, add chicken consomme cubes, the daikon from step 1, and boil for about 30 minutes over low heat.

5. 5

   Ladle about 4-5 spoonfuls of the broth from Step 2 into a separate pot.

6. 6

   After bringing it to a boil, add in the sake, Japanese leek, and ground chicken, and cook it through while stirring with chopsticks to turn the chicken into soboro.

7. 7

   Add the katakuriko dissolved in water and squeezed ginger juice, then with the heat still on, stir frequently until it thickens.

8. 8

   Cover the boiled daikon radish with the ground chicken ankake sauce, and garnish with green vegetables such as potherb mustard.

9. 9

   Eat it while it's hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.