Simmered DAIKON Radish Poured with Ground Chicken 　(Daikon no Soboro-ni)
1 daikon radish
15cm dried kelp (dashi-kobu)
300g ground chicken (tori hikiniku)
A	2 tbsp ginger juice (shouga-jiru)
	2 tbsp sugar (satou)
	3 tbsp sake
	4 tbsp soy sauce (shouyu)
1 tbsp potato starch (katakuri-ko)
water used for wash rice (kome no togi-jiru)
1. Peel daikon radish and cut 4cm thickness. Make a cross-score on one side (This side will be the bottomside when served). 2. Place the daikon radish in a pot and pour water used for wash rice. Cover with a drop-lid and boil until soft. 3. Take the daikon radish out of the pot and rinse in cold water. Place the dried kelp in a pot and place the daikon radish on. Pour enough water to barely cover the daikon radish, and boil. 4. Fry the ground chicken in an oiled pan, add seasonings shown A and simmer. Then thicken with potato starch. 5. Dish up the daikon radish in individual bowl and pour seasoned grouned chicken. Serves 4