| 1 | Prepare ahead: wash the daikon thoroughly under cold running water, then cover with 2 quarts of cold water in a bowl. |
| 2 | Refrigerate for at least 8 hours or overnight. |
| 3 | Drain the daikon and transfer it to a 3 quart pot. |
| 4 | Cover with 2 quarts of cold water and bring to a boil over high heat. |
| 5 | Lower the heat to moderate and cook the daikon uncovered for 2 hours, or until it offers no resistance when pierced with the tip of a sharp knife. |
| 6 | Drain the daikon in a sieve. |
| 7 | To cook: combine the dashi, sugar, salt, msg, soy sauce and sake in a 2 quart saucepan and bring to a boil over high heat. |
| 8 | Add the chicken and daikon, and reduce the heat to its lowest point. |
| 9 | Set a cover smaller than the pan directly on the food, and simmer undisturbed for 1 ?hours. |
| 10 | Serve as part of a japanese meal or in larger portions as a luncheon dish. |
