Title: Kiriboshi (Chicken Simmered with White Radish Threads)
Categories: Chicken Japanese
Yield: 6 Servings

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

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

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