| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Japanese |
Poultry |
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, unskinned, cut into 1/2" pieces |
INSTRUCTIONS
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
<WARING@IMA.INFOMAIL.COM> On 06 AUG 95 125600 ~0600
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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