Simmered Daikon with Soboro | Umami Insider

Ingredients:
- Daikon Radish (needs about 3 inches)
- ¼ lb Boneless Chicken Thigh, ground
- ½ Ginger, sliced
- Scallions, chopped

A:
- ¼ cup Dashi Broth
- 1.5 cup Water

B:
- 1.5 Tbsp Dashi Broth
- 1.5 Tbsp Mirin

Instructions:
1. Remove the skin of daikon radish and cut it in half (1.5-inch thick each).
2. On one side of daikon radish, make a shallow cross-shaped cut using a knife.
3. Add “A” into a pot and add daikon radishes. Place a drop-lid and let it boil over low heat.
4. Continue cooking for about 15 minutes.
5. In the meantime, add ground chicken, ginger, and B into a separate pot. Cook over medium heat until meat separates, mix well.
6. Add scallions and cook for additional 1 minute.
7. Place daikon radish and soup stock in a dish. Pour ground chicken on top of the radish.
8. Enjoy!