Lightly Flavored Daikon Radish with Chicken Ankake Sauce

Lightly Flavored Daikon Radish with Chicken Ankake Sauce

The thick ankake sauce sauce contains ginger, so really warms you up when you have a cold. This is a lightly flavored and comforting dish that you can eat any time, even when you're not sick.

Ingredients: 2 people

Daikon radish
about 10 cm
Ground chicken (use chicken tenders if available)
Juice from grated ginger
1 teaspoon
Chicken soup stock
1 cube
Soy sauce
to taste
a little
Japanese leek
about 10 cm
2 teaspoons


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.

Story Behind this Recipe

I make this when I'm feeling tired.