˝ 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.
