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  Added: May 04, 2007  •  Visited (759)  •  Print version Print this recipe (30)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Chicken Simmered With White - Radish Threads
(Kiriboshi Daikon)
What You Need:
  • 2/3ounce packaged dried daikon (white radish threads)
  • 2 cups niban dashi, or substitute 2 cups chicken stock, fresh or canned
  • 3 tablespoons sugar
  • 1˝ teaspoons salt
  • MSG
  • 1 tablespoon Japanese all-purpose soy sauce
  • 3 tablespoons sake(rice wine)
  • ˝ boned, unskinned chicken breast, cut into ˝-inch pieces

  • How To Cook:
    1. 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.

    2. 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.

    3. 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.

    4. 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.

    5. Set a cover smaller than the pan directly on the food, and simmer undisturbed for 1˝ hours.

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

    To Serve: 6
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Vegetables » Radish
    Dish » Main Courses


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