Recipe: Delicious Lightly Flavored Daikon Radish with Chicken Ankake Sauce

Lightly Flavored Daikon Radish with Chicken Ankake Sauce. Add the katakuriko dissolved in water and squeezed ginger juice, then with the heat still on, stir frequently until it thickens. Cover the boiled daikon radish with the ground chicken ankake sauce, and garnish with green vegetables such as potherb mustard. Add daikon and chicken and sauté over high heat.

Cook over medium heat, constantly skimming. When the sauce has nearly evaporated, sprinkle sesame oil. In a bowl, knead the minced chicken, firm tofu, minced onion, and ◎ ingredients until sticky. You can have Lightly Flavored Daikon Radish with Chicken Ankake Sauce using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Lightly Flavored Daikon Radish with Chicken Ankake Sauce

1. You need 10 of cm Daikon radish.
2. Prepare 80 grams of Ground chicken (use chicken tenders if available).
3. You need 1 tsp of Juice from grated ginger.
4. It's 1 of cube Chicken soup stock.
5. Prepare 1 of Soy sauce.
6. It's 1 dash of Sake.
7. Prepare 10 of cm Japanese leek.
8. You need 2 tsp of Katakuriko.

Add the stock, soy sauce, and reserved poaching liquid, and bring to a simmer over medium-high heat. TERIYAKI Chicken Drumstick and DAIKON radish. Peel and Cut DAIKON in round slices or if it's big, cut it in half moon. Put the DAIKON and add just enough water to cover it in a large pot.

Lightly Flavored Daikon Radish with Chicken Ankake Sauce instructions

1. Just like the pressure-cooked daikon radish from Recipe No. 285375, place 2cm-thick daikon radish into rice water and boil, and then gently wash. Thinly slice the japanese leek diagonally..
2. Bring water to boil in a pot, add chicken consomme cubes, the daikon from step 1, and boil for about 30 minutes over low heat..
3. Ladle about 4-5 spoonfuls of the broth from Step 2 into a separate pot. After bringing it to a boil, add in the sake, Japanese leek, and ground chicken, and cook it through while stirring with chopsticks to turn the chicken into soboro. Add the katakuriko dissolved in water and squeezed ginger juice, then with the heat still on, stir frequently until it thickens..
4. Cover the boiled daikon radish with the ground chicken ankake sauce, and garnish with green vegetables such as potherb mustard. Eat it while it's hot..

When Daikon cooked, Add chicken lightly in boiled water. While chicken is browning, mix together the soy sauce, sugar, water, and ginger. The dish is done once the radish becomes tender. Use a big spoon to get a little bit of everything - tender radish, ground meat, and clear broth. The dish is a simple appetizer of daikon "slowly bathed" in kelp stock and topped with Shimbo's spicy miso sauce.