Chicken and daikon in Vinegar Soy Sauce, or Tori to Daikon su Nikomi, is the perfect dish for cold winter months.

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Serves 4

Ingredients:

• 1 ½ lbs chicken thighs and drumsticks with bones
• 6 cups dashi
• 1 whole daikon, peeled and sliced into ½ inch thick rounds
• 8 tablespoons shoyu
• 6 tablespoons rice vinegar
• 6 tablespoons mirin
• 3 tablespoons sake
• 1 clove garlic, chopped in half
• Finely chopped spring onions to garnish

Preparation:

1. Place the chicken in a pot with enough dashi to cover it.
2. Heat over a medium flame.
3. Cut the daikon slices in half to form semi circular pieces.
4. Add them to the pot.
5. When the pot begins to boil lower the heat.
6. Add garlic, shoyu, mirin, and sake.
7. Put on a lid and simmer for one hour, stirring occasionally.
8. As the chicken cooks skim the pot from time to time to remove any residues.
9. If the dish seems too liquid, pour the gravy into a saucepan and boil rapidly to reduce.
10. Then add back to the chicken and daikon.
11. Serve warm garnished with spring onions.