Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, lightly flavored daikon radish with chicken ankake sauce. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Lightly Flavored Daikon Radish with Chicken Ankake Sauce is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Lightly Flavored Daikon Radish with Chicken Ankake Sauce is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have lightly flavored daikon radish with chicken ankake sauce using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Lightly Flavored Daikon Radish with Chicken Ankake Sauce:
- Prepare cm Daikon radish
- Take Ground chicken (use chicken tenders if available)
- Make ready Juice from grated ginger
- Prepare cube Chicken soup stock
- Get Soy sauce
- Make ready Sake
- Get cm Japanese leek
- Prepare Katakuriko
Instructions to make Lightly Flavored Daikon Radish with Chicken Ankake Sauce:
- 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.
- 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.
- 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.
- 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.
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