Kiriboshi (chicken simmered with white radish
Yield: 6 Servings
Ingredients:
- 2/3 oz Daikon dried
- 2 c Niban dashi
- 3 tb Sugar
- 1 1/2 ts Salt MSG
- 1 tb Shoyu
- 3 tb Sake
- 1/2 Chicken breast; boned
Instructions:
-unskinned cut into 1/2" -pieces PREPARE AHEAD: 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. TO COOK: 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 1 1/2 hours. Serve as part of a Japanese meal or in larger portions as a luncheon dish. Time/Life 'Foods of the World' Recipes: The Cooking of Japan Earl Cravens earl.cravens@mgmtsys.com Submitted By SAM WARING
