Kiriboshi(Chicken Simmered with White Radish

10 hours Prep: 20 minutes Cook: 1 hours

70 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2/3	ounce	daikon (chinese white 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 breast	boned,

Directions

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.

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Nutrition Facts

Serving Size 41g

Amount per Serving

Calories 70 5% of calories from fat

	% Daily Value*
Total Fat 0.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 9mg	3%
Sodium 1105mg	46%
Total Carbohydrate 10.0g	3%
Dietary Fiber 0.0g	0%
Sugars 10.0g
Protein 4.0g	7%

Vitamin A	0%		Vitamin C	2%
Calcium	0%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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