• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Kiriboshi (Chicken Simmered with White Radish

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 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


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
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.

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

Time/Life 'Foods of the World', Recipes: The Cooking of Japan

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