We’ve been getting great daikon at the market. I wanted a recipe with a well-seasoned broth that gently cooked its flavors into the daikon. I found this Chinese-inspired dish in haru-mi, Harumi Kurihara’s quarterly magazine. The savory broth is made from the reserved liquid from rehydrated shiitake, chicken broth, shoyu, oyster sauce, leek, and smashed fresh ginger. Then, it’s finished off with a drizzle of sesame oil. This is easily one of my favorite daikon recipes.
In general, I’m not a big fan of dried shiitake unless it’s sliced thin and used sparingly, like in sushi or this recipe. So, while it imparts a great flavor to the broth, I don’t like to chomp down on this spongy, intense mushroom. Maybe using a combination of fresh and dried shiitake will make it more palatable. An experiment for next time.
By the way, I got a new cutting board and love it! I was in the market for one and noticed a Japanese hinoki cutting board at Sur La Table for over $100. I wasn’t ready to fork over that much, so you can imagine my excitement when I spotted a similar board at San Francisco’s new Muji for around $30. I love it because it’s incredibly light, the soft wood won’t dull your knife blade as quickly, and it smells wonderful.
Braised Daikon with Chicken
Adapted from haru-mi, vol. 18
Makes 4 servings
8 pcs dried shiitake
1 lb (500g) daikon, peeled
2 pcs boneless, skin-on chicken thigh, cut into bite-sized pieces
4 in (10 cm) leek (dark green section), cut in half lengthwise
1 knob ginger, peeled and smashed
1 Tbsp cooking oil
scant 1 cup (200ml) reserved shiitake liquid
1.5 cups (400ml) chicken broth
2 Tbsp Shaoxing wine or sake
3 Tbsp shoyu
2 Tbsp oyster sauce
1 Tbsp sugar
1 Tbsp katakuriko
1 Tbsp sesame oil
1 tsp Shaoxing wine or sake
Slowly rehydrate the shiitake in a bowl with 2 cups of water (about an hour). In the meantime, cut the daikon crosswise in 1.5 inch sections. Then, slice each disk into quarters.
Let the chicken sit in a medium bowl with the marinade ingredients.
Squeeze the liquid from the shiitake and slice in half on the diagonal. Reserve the soaking liquid.
Combine the reserved liquid, chicken broth, Shaoxing wine, shoyu, oyster sauce, and sugar in a mixing bowl. In a separate small bowl, mix the katakuriko with 1 Tbps water and set aside.
Heat the oil over medium-high in a large pot, then add the ginger, leek, daikon, and chicken. Cook for 7–8 mins, stirring occasionally and making sure the chicken is no longer pink. Add the broth mixture and bring to a boil. Skim off impurities. Add the shiitake and place an otoshibuta on top (I don’t have one that’s big enough, so I used aluminum foil—pictured above). Lower the heat and simmer for 25–30 mins.
Give the katakuriko and water a good stir, then pour into the pot ingredients. Mix well to incorporate and thicken the sauce. Lastly, drizzle the sesame oil.