| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Japanese | Poultry | 6 | Servings |
INGREDIENTS
| 2/3 | oz | Daikon, dried |
| 2 | c | Niban dashi |
| 3 | T | Sugar |
| 1 1/2 | t | Salt |
| MSG | ||
| 1 | T | Shoyu |
| 3 | T | Sake |
| 1/2 | Chicken breast, boned | |
| unskinned cut into 1/2" | ||
| pieces | ||
| 1 1/2 | urs. Serve as part of a Japanese meal or in larger, urs. Serve as part of a Japanese meal or in larger portions |
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 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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