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Simmered Daikon with Ground Chicken - Japanese Cooking 101
Ingredients
- Daikon20 oz
- Rice1 tbsp
- Dashi4 cups
- Salt½ tsp
- Sake4 tbsp
- Mirin4 tbsp
- Soy sauce2 tbsp
- Ground chicken6 oz
- Yuzu · thinly
- Potato starch2 tbsp
Instructions
- Cut the daikon into 1-inch-thick rounds and peel them.
- In a medium pot, bring the rice and water to a boil for a minute, then remove the rice. Add the daikon to the rice water and cook about 20 minutes until tender and translucent. Drain.
- Cook the daikon in the dashi for 10 more minutes, then add the salt, sake, mirin and soy sauce and cook 15 minutes, loosely covered.
- Add the ground chicken and break it apart, skimming off fat and scum with a mesh strainer. Add the yuzu peel if using.
- Mix the potato starch with the water in a small bowl to make a slurry, stir it into the soup thoroughly and cook until the soup thickens.
Summarized from Japanese Cooking 101's video. Watch it for the details.
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