Ingredients
Scale
- 2 pounds (about 900 g) trimmed daikon radish, peeled and sliced into 1/8-inch rounds (halve wide rounds)
- 1 1/2 pounds (680 g) boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
- 5 cups (1.2 L) cold water
- 1 (4-by-4-inch) square dried kombu (about 5 g)
- 1 tablespoon (12 g) fresh ginger, thinly sliced
- 1/2 teaspoon fine sea salt, divided, or to taste
- 2 scallions, thinly sliced for serving
Instructions
- Place the kombu in 5 cups cold water in a large deep pot. Let stand for 10 minutes while you prepare the daikon, chicken, ginger, and scallions.
- Peel the daikon and slice it into even 1/8-inch rounds. Halve very wide slices. Cut the thawed chicken thighs into about 1 1/2-inch pieces.
- Warm the kombu water over medium heat until small bubbles appear at the edges, about 8 to 10 minutes. Remove the kombu before a vigorous boil.
- Add the chicken, ginger, and 1/4 teaspoon fine sea salt. Bring to a gentle simmer and cook for 12 to 15 minutes, skimming foam from the top if necessary.
- Slide the daikon into the pot in batches, pressing the slices beneath the broth. Partially cover and simmer 8 to 12 minutes longer, until the daikon is slightly translucent and fork-tender.
- Check the thickest chicken piece with an instant-read thermometer; it must reach 165°F (74°C). Simmer longer if required. Taste the broth and add up to the remaining 1/4 teaspoon salt if needed.
- Divide the chicken, daikon, and hot broth among 4 bowls. Top with scallions and serve immediately.
Notes
- Total time assumes the 10-minute kombu steep overlaps the 15-minute prep; allow more time if slicing by hand or using thick daikon rounds.
- Keep the pot at a gentle simmer; boiling hard can toughen the chicken and muddy the broth.
- For food safety, chicken must reach 165°F (74°C) internally, measured with a thermometer.
- Nutrition estimates assume 680 g raw boneless skinless chicken thighs, 900 g trimmed daikon, 5 g kombu, 12 g ginger, 2 scallions, 1/2 teaspoon fine sea salt, 5 cups water, and 4 equal servings. Sides, condiments and optional substitutions are not included.
- Refrigerate leftovers promptly for up to 3 to 4 days, or freeze for best quality for about 2 to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese-inspired
- Diet: Dairy Free, Gluten Free (check packaged ingredients)