Simmered Daikon with Ground Chicken
Ingredients
- 20 oz Daikon radish (1/2 large Daikon)
- 1 Tbsp rice
- 4 cup Dashi
- 1/2 tsp salt
- 4 Tbsp Sake
- 4 Tbsp Mirin
- 2 Tbsp soy sauce
- 6 oz ground chicken
- Yuzu peel, cut very thinly (optional)
- 2 Tbsp Katakuriko potato starch (or corn starch)
- 2 Tbsp water
Instructions
- Cut the Daikon into 1" thick rounds and peel.
- In a medium pot, add rice and water, and let it boil for a minute. Remove the rice. Add the daikon in the rice water and cook for about 20 minutes until it becomes tender and translucent. Drain the water.
- Cook daikon in Dashi for another 10 minutes, then add salt, sake, mirin, and soy sauce, and cook for 15 minutes, loosely covered. Add ground chicken and break apart, skimming fat and scum with a mesh strainer. If available, add yuzu peel.
- Make a starch slurry in a small bowl and add it to the soup. Stir thoroughly. Cook until the soup thickens.