Kiriboshi(Chicken Simmered with White Radish
Yield
4 servingsPrep
20 minCook
1 hrsReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | ounce |
daikon (chinese icicle radish)
dried |
|
| 2 | cups |
Niban Dashi
|
* |
| 3 | tablespoons |
sugar
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | x |
monosodium glutamate
|
*
|
| 1 | tablespoon |
organic shoyu
|
|
| 3 | tablespoons |
sake
|
|
| ½ | each |
chicken breasts
boned, |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 19.3 | ml/g |
daikon (chinese icicle radish)
dried |
|
| 473 | ml |
Niban Dashi
|
* |
| 45 | ml |
sugar
|
|
| 7.5 | ml |
salt
|
|
| 1 | x |
monosodium glutamate
|
*
|
| 15 | ml |
organic shoyu
|
|
| 45 | ml |
sake
|
|
| 0.5 | each |
chicken breasts
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 1½ hours.
Serve as part of a Japanese meal or in larger portions as a luncheon dish.
