Simmered Chicken and Lotus Root in Soy Milk Miso Sauce

Simmered Chicken and Lotus Root in Soy Milk Miso Sauce

This is a mildly seasoned simmered chicken dish.

Ingredients: 2 to 4 servings

Chicken (thigh or breast meat)
1 large piece
Lotus root
Shimeji mushrooms
1/2 bunch
Soy milk
2 tablespoons
2 tablespoons
1 tablespoon
Vegetable oil
as needed


1. Peel the lotus root, roughly chop, soak in a bowl of water (not listed) and drain. Shred the shimeji into small pieces.
2. Remove the white sinew and excess fat from the chicken. Cut into bite-sized pieces.
3. Heat oil in a pan and cook the chicken over medium-heat.
4. When the chicken becomes golden brown, add the chopped lotus roots and cook for 2~3 minutes. Add the sake, mirin and soy milk.
5. Turn the heat down to low heat when it's just about to boil. Cover with a lid on and simmer for about 10 minutes.
6. Add the shimeji and whisk in the miso. Cover with a lid again and cook for about 3 minutes over low heat.
7. Serve with scallions or mizuna on top if you want.

Story Behind this Recipe

I created an easy recipe that will warm you up during the cold winter months.