Kiriboshi(Chicken Simmered with White Radish

Directions

1. 1

   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

2. 2

   Refrigerate for at least 8 hours or overnight

3. 3

   Drain the daikon and transfer it to a 3 quart pot

4. 4

   Cover with 2 quarts of cold water and bring to a boil over high heat

5. 5

   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

6. 6

   Drain the daikon in a sieve

7. 7

   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

8. 8

   Add the chicken and daikon, and reduce the heat to its lowest point