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 Submitted By SAM WARING <WARING@IMA.INFOMAIL.COM> On 06 AUG 95 125600 ~0600