| 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
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”