Boiled daikon and chicken

You can find daikon at markets all through the winter in Japan as daikon can survive the cold conditions. My family in Hokkaido keeps daikon in the soil before the ground gets frozen. Staying inside the earth is warmer than being exposed to the weather, therefore you can keep it longer.

Daikon is very useful for cooking. It absorbs much soup in so it's good to boil with fish, squid, meat or other ingredients that compose a nice soup. If you get a non-spicy daikon,  you can shred and eat with some other vegetables. You could also prepare it with wakame seaweed as a salad.

Today I will boil the daikon with chicken legs. After you cut daikon, please chamfer every corner so that the daikon can absorb the soup more effectively. The other purpose of chamfering is to stop it getting broken easily while its boiling.

Ingredients;

daikon

chicken leg

soy sauce (1tbsp)

mirin [Japanese sweet rice wine] (1tbsp)*

sake (1tbsp)

sugar (1tbsp)

salt
*If you have.

1- Cut daikon into 3cm pieces, peel it and cut it in half, then chamfer the corners.

2- Boil 1 and put the chicken legs in.

3- Add sugar, mirin, sake, a bit of salt and soy sauce. Get the scum away a few times and boil it until there is less water left.

Daikon tastes better the next day, so you can keep some for tomorrow!

Itadakimasu.