Lightly Flavored Daikon Radish with Chicken Ankake Sauce

Name: Lightly Flavored Daikon Radish with Chicken Ankake Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 10 cm Daikon radish; 80 grams Ground chicken (use chicken tenders if available); 1 tsp Juice from grated ginger; 1 cube Chicken soup stock; 1 Soy sauce; 1 dash Sake; 10 cm Japanese leek; 2 tsp Katakuriko

cookpad.japan @cookpad_jp

I make this when I'm feeling tired.

For those of you that like flavorful sticky sauce, add a bit more mirin and soy sauce. Recipe by Itsumokotsubu

I make this when I'm feeling tired.

For those of you that like flavorful sticky sauce, add a bit more mirin and soy sauce. Recipe by Itsumokotsubu

cookpad.japan @cookpad_jp

I make this when I'm feeling tired.

For those of you that like flavorful sticky sauce, add a bit more mirin and soy sauce. Recipe by Itsumokotsubu

I make this when I'm feeling tired.

For those of you that like flavorful sticky sauce, add a bit more mirin and soy sauce. Recipe by Itsumokotsubu

Saved

Ingredients

2 servings

10cm Daikon radish
80 gramsGround chicken (use chicken tenders if available)
1 tspJuice from grated ginger
1cube Chicken soup stock
1Soy sauce
1 dashSake
10cm Japanese leek
2 tspKatakuriko

Saved

Steps

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.