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Ingredients

• 7/8 lb Japanese radish (daikon)
• 1 sqr kelp (kombu), abt 6" square
• 2 7/8 ounce white soy bean paste (shiro-miso)
• 2 Tbsp. white sesame seeds
• 1 1/2 Tbsp. sugar
• 1 Tbsp. Japanese rice wine (sake)
• 4 Tbsp. fish kelp-flavored stock (nidashijiru)
• 1 3/4 ounce grnd chicken
• 1/2 Tbsp. salad oil
• 1 lrg flat Japanese mushroom (nama-shiitake)
• 2 1/8 ounce red soy bean paste (aka-miso)
• 2 Tbsp. sugar
• 1/2 Tbsp. sake
• 3 Tbsp. water
• 1/2 x citron (yuzu) peel
• 2 lrg pickled unripe Japanese plum preserved in
•     salt (ume)
• 2 7/8 ounce white soy bean paste (shiro-miso)
• 1 Tbsp. sugar
• 2 Tbsp. sweetened cooking sake (mirin)
• 3 Tbsp. kelp-flavored fish stock

Description

Boil Japanese Radish: Wash Japanese Radish, Cut Into 1 1/4- To 1 1/2-inch Thick Rounds And Remove Thick Skin. Peel Very Thin Strip From Edge Of Each Slice; Make A Shallow…

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