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Categories:Viewed: 40 - Published at: 4 years ago
Ingredients
- 10 cm Daikon radish
- 80 grams Ground chicken (use chicken tenders if available)
- 1 tsp Juice from grated ginger
- 1 cube Chicken soup stock
- 1 Soy sauce
- 1 dash Sake
- 10 cm Japanese leek
- 2 tsp Katakuriko
Method
- Just like the pressure-cooked daikon radish from Recipe No.
- 285375, place 2cm-thick daikon radish into rice water and boil, and then gently wash.
- Thinly slice the japanese leek diagonally.
- 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.
- Ladle about 4-5 spoonfuls of the broth from Step 2 into a separate pot.
- 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.
- Add the katakuriko dissolved in water and squeezed ginger juice, then with the heat still on, stir frequently until it thickens.
- Cover the boiled daikon radish with the ground chicken ankake sauce, and garnish with green vegetables such as potherb mustard.
- Eat it while it's hot.
