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Kiriboshi (chicken Simmered With White Radish

Kiriboshi (chicken Simmered With White Radish is built on Daikon Dried, Niban Dashi, Sugar, Salt Msg, and Shoyu. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 2/3 oz
• 2 cup
• 3 tbsp
• 1 1/2 tsp
• 1 tbsp
• 3 tbsp
• 1/2
• to taste

Method (preview)

1. 1

   Then cover with 2 quarts of cold water in a bowl.

2. 2

   Refrigerate for at least 8 hours or overnight.

3. 3

   Drain the daikon and transfer it to a 3 quart pot.

4. 4

   Cover with 2 quarts of cold water and bring to a boil over high heat.

5. 5

   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.

6. 6

   Drain the daikon in a sieve.

7. 7

   TO COOK

8. 8

   Combine the dashi, sugar, salt, MSG, soy sauce and sake in a 2 quart saucepan and bring to a boil over high heat.

9. 9

   Add the chicken and daikon, and reduce the heat to its lowest point.

10. 10

    Set a cover smaller than the pan directly on the food, and simmer undisturbed for 1 1/2 hours.

11. 11

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