Kiriboshi (chicken Simmered With White Radish Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2/3 ounce: Daikon, dried
2 cup: Niban dashi,
3 tbsp: Sugar,
1 1/2 tsp: Salt,
MSG,
1 tbsp: Shoyu,
3 tbsp: Sake,
1/2: Chicken breast, boned, unskinned, cut into 1/2" pieces
Directions:
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 On
06 AUG 95 125600 ~0600
Source from luhu.jp
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
06 AUG 95 125600 ~0600
Source from luhu.jp
Tags
Poultry