Japanese Fine Dining from Home Shogoin Daikon with Chicken Ankake by Arashiyama Nishiki

Hironori Tanaka Director of Arashiyama Nishiki Born in 1986, Tanaka apprenticed for three years at the Futako Tamagawa branch of Tankuma Kitamise after graduating university. He returned to Arashiyama Nishiki in 2011 and is a member of the Kyoto Culinary Association. 【Japanese version】 -------------------------------------------------------------------------------------------------------------------------------------------- Today, we will introduce a dish featuring Shogoin daikon ⅓ Shogoin daikon Cut the daikon in half lengthwise Cut lengthwise again into five wedges Carefully remove the skin Cut into the appropriate size Bevel the edges This prevents the daikon from falling apart and helps it absorb flavor 1 carrot Cut the carrot into wide slices and shape into plum blossoms 1 block of konnyaku Cut the konnyaku into 1cm wide slices Make a cut down the middle Wash the konnyaku and cook in a pan Twisted Konnyaku Push the end of the konnyaku slice through the center cut and pull Yuzu, to taste Remove the fruit of the yuzu Shave off the white part and julienne Blanch the daikon, carrots, and mizuna greens (approx. 5 minutes for the daikon and carrots, 1 minute for the mizuna) Half bunch of mizuna greens Cool the mizuna in ice water and cut into 2cm pieces Cook the daikon, carrots, and konnyaku separately How to Cook Shogoin Daikon 900cc dashi broth 15cc light soy sauce 4g salt 45cc mirin 15cc sake Cook over low heat for 20 minutes How to Cook Carrots 600cc dashi broth 30cc light soy sauce 30cc mirin 10g sugar Cook over low heat for 15 minutes How to Cook Konnyaku 600cc dashi broth 30cc light soy sauce 45cc mirin Cook over low heat for 15 minutes If possible, cool and let sit overnight to enhance the flavor, then reheat just before serving 50g ground chicken To make the ground chicken “an” sauce fry the ground chicken with a pinch of salt rinse under warm water to remove the oil press to remove excess water and finely chop Ground Chicken “An” Sauce 260cc dashi broth 20cc light soy sauce 20cc mirin Combine the above ingredients Place 10g of starch in a bowl Mix with a spoonful of the seasoned broth Add the ground chicken to the broth and bring to a boil Turn off the heat and gradually mix in the dissolved starch Bring to a boil again Preheat the serving bowl Warm the mizuna and daikon in hot broth Today, I’ve introduced a dish made with Shogoin daikon Please enjoy its uniquely sweet flavor at home Next time, Tanaka-san from Tsuruse will introduce a dish made with Japanese rapeseed #cuisine #recipe #Japanesefood #Kyotocuisine #washoku