Japanese-Style Sautéed Chicken Breast Mizore Stew

Hey everyone, it's Jim, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Japanese-Style Sautéed Chicken Breast Mizore Stew. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Japanese-Style Sautéed Chicken Breast Mizore Stew is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few components. You can cook Japanese-Style Sautéed Chicken Breast Mizore Stew using 10 ingredients and 8 steps. Here is how you cook that.

I love chicken breast meat. It stays tender after cooking even after sitting for a while, so I have been experimenting with it lately. I just so happened to have leftover daikon radish that I wanted to use up, so I turned it into mizore stew.

I used chicken breast (※) that was 250 g net weight with the skin (it became 230 g after removing it).
This goes for all recipes, but the taste may vary based on the size of the chicken, amount of daikon radish and parts used (which will either strengthen or weaken the spiciness), and richness of the broth etc. I made the amounts of soy sauce and sugar the same so they are easy to adjust. Some people may like spicy food or dislike overly-sweet food, so I made this recipe on the spicy side. Feel free to adjust the recipe to suit your tastes. Recipe by Sabumochi

Ingredients and spices that need to be Take to make Japanese-Style Sautéed Chicken Breast Mizore Stew:

1. 1 Chicken breast
2. 1 ●Salt and pepper
3. 2 tsp ●Juice from grated ginger
4. 1 Katakuriko
5. 1 Vegetable oil
6. 100 ml ◎Dashi stock
7. 2 tbsp each ◎Soy sauce and sugar
8. 1/2 tbsp ◎Sake
9. 5 cm owrth Daikon radish
10. 1 as much (to taste) of one Ichimi spice or Sansho pepper

Steps to make to make Japanese-Style Sautéed Chicken Breast Mizore Stew

1. Remove the skin and excess fat from the chicken, cut into bite-sized strips (as thinly as possible). Thoroughly rub in the • seasoning, and let sit for 15 minutes.
2. Coat Step 1 in katakuriko. Heat up a small amount of oil in a frying pan, and sauté until golden brown on both sides. It will cook through the rest of the way when stewed, so don't worry about cooking it completely. Turn off the heat momentarily.
3. Add the ◎ ingredients to step 2 and grate the daikon radish in. It is fine to grate it a bit ahead of time, but if you use the same grater to grate the daikon after the grating the ginger, the strong daikon smell will be reduced, which is convenient.
4. Turn the heat back on, and stew on a low heat for about 5 minutes. I think maybe the cooking time will vary if you double the recipe, or depending on the strength of your stovetop burner, so please compare it to the photo after stewing.
5. Transfer to a serving dish, sprinkle with ichimi (or shichimi spice), top with julienned shiso leaves or chopped green scallions if available, and it is done.
6. Daikon radish: I used 200 g. I referred to a nutrition chart for the listed 1/4 daikon radish amount (one medium is about 800 g). You can add it in before or after, but the amount of water will vary according to the daikon, so please make adjustments with sugar and soy sauce if you think it is too thick or too thin.
7. Test 1: I let this dish sit at room temperature (25℃) for 30 minutes. It's still soft. By the way I researched average room temperature, and it is usually about 23-25℃.
8. Test 2: after letting the residual heat subside, I put it into the fridge for 3 hours. It was still soft! My theory is because I made it with these amounts and these steps. Reheat it in the microwave if it hardens.

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