Furofuki Daikon

Mrs. Tooka Ida

• 3 daikon
• 1/2 cup chopped chicken meat

Servings 4-5

Wash daikon, cut into 3/4 inch slices. Cook in shiro mizu until tender. (This takes out the bitterness.) Wash scum off and drain.

Mix finely chopped chicken meat with 1/2 teaspoon grated ginger, 1/2 teaspoon salt, 1 tablespoon flour, 1 tablespoon water. Form small balls the size of marbles.

Put into a saucepan 1 cup chicken stock, 2 tablespoons sugar, 1/2 teaspoon salt, 2 tablespoons shoyu, 1/4 teaspoon gourmet powder and bring to a boil.

Drop chicken balls carefully into the saucepan, and bring to a boil. Add daikon and cook slowly 12-15 minutes until daikon is seasoned. Thicken sauce with 1/2 teaspoon cornstarch made into a paste with a little water.