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