Kiriboshi(Chicken Simmered with White Radish

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 1½ hours.

Serve as part of a Japanese meal or in larger portions as a luncheon dish.