Dinner
Japanese Chicken and Daikon
Chicken and daikon simmered in their own broth, translated from a 1906 Japanese household-cooking manual.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Bone-in chicken pieces
- Daikon radish
- Mirin
- Soy sauce
- A small amount of sugar
Historical transcription
Source method
- 1
Boil the chicken pieces, then remove them and reserve the resulting broth.
- 2
Simmer the daikon in the chicken broth until tender without seasoning it yet.
- 3
Return the chicken to the pot.
- 4
Season with mirin, soy sauce, and a small amount of sugar, then simmer until the flavors are absorbed.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.