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Categories:Viewed: 55 - Published at: 4 years ago
Ingredients
- 23 ounce daikon (chinese icicle radish) dried
- 2 cups Niban Dashi
- 3 tablespoons sugar
- 1 1/2 teaspoons salt
- 1 x monosodium glutamate
- 1 tablespoon organic shoyu
- 3 tablespoons sake
- 1/2 each chicken breasts boned,
Method
- 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.
- 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 1 1/2 hours.
- Serve as part of a Japanese meal or in larger portions as a luncheon dish.
