Kiriboshi(Chicken Simmered with White Radish

• 23 ounce daikon (chinese icicle radish) dried
• 2 cups Niban Dashi
• 3 tablespoons sugar
• 1 1/2 teaspoons salt
• 1 x monosodium glutamate
• 1 tablespoon organic shoyu
• 3 tablespoons sake
• 1/2 each chicken breasts boned,

1. Wash the daikon thoroughly under cold running water, then cover with 2 quarts of cold water in a bowl.
2. Refrigerate for at least 8 hours or overnight.
3. Drain the daikon and transfer it to a 3 quart pot.
4. Cover with 2 quarts of cold water and bring to a boil over high heat.
5. Lower the heat to moderate and cook the daikon uncovered for 2 hours, or until it offers no resistance when pierced with the tip of a sharp knife.
6. Drain the daikon in a sieve.
7. Combine the dashi, sugar, salt, MSG, soy sauce and sake in a 2 quart saucepan and bring to a boil over high heat.
8. Add the chicken and daikon, and reduce the heat to its lowest point.
9. Set a cover smaller than the pan directly on the food, and simmer undisturbed for 1 1/2 hours.
10. Serve as part of a Japanese meal or in larger portions as a luncheon dish.

chinese icicle radish, sugar, salt, glutamate, shoyu, sake, chicken breasts

Taken from recipeland.com/recipe/v/kiriboshichicken-simmered-white-40571 (may not work)