Lightly Flavored Daikon Radish with Chicken Ankake Sauce

• 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

1. Just like the pressure-cooked daikon radish from Recipe No.
2. 285375, place 2cm-thick daikon radish into rice water and boil, and then gently wash.
3. Thinly slice the japanese leek diagonally.
4. 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.
5. Ladle about 4-5 spoonfuls of the broth from Step 2 into a separate pot.
6. 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.
7. Add the katakuriko dissolved in water and squeezed ginger juice, then with the heat still on, stir frequently until it thickens.
8. Cover the boiled daikon radish with the ground chicken ankake sauce, and garnish with green vegetables such as potherb mustard.
9. Eat it while it's hot.

radish, ground chicken, ginger, chicken soup stock, soy sauce, sake, katakuriko

Taken from cookpad.com/us/recipes/142710-lightly-flavored-daikon-radish-with-chicken-ankake-sauce (may not work)