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Kiriboshi (Chicken Simmered With White Radish

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      Title: KIRIBOSHI (CHICKEN SIMMERED WITH WHITE RADISH
 Categories: Poultry
      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
  Submitted By SAM WARING   On
       06    AUG 95 125600 ~0600
 
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