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A Delicious Chicken Mizore Stew

A Delicious Chicken Mizore Stew

230 calories less than chicken thigh with skin!
A hearty dish that also is perfect for summer.
My husband told me that it's delicious!

Ingredients: 2 servings

Chicken breast (without skin)
1 fillet (250 g)
● For marinating:
Sake
1 tablespoon
Garlic, grated
1 clove
Ginger, grated
1 teaspoon
● For the grated daikon sauce:
Grated daikon radish
100 g
Soy sauce
1 tablespoon
Mirin
1 tablespoon
Water
1 1/2 tablespoons
Vinegar
1 1/2 tablespoons
Oyster sauce
1/2 tablespoon
● For the dredging:
Salt and pepper
1 teaspoon each
Katakuriko
1 tablespoon
● Garnish
Green onions, minced
as needed

Steps

1. Chop the chicken breast in half lengthwise, then thinly slice into 7 mm strips. Put the slices into a plastic bag, add the marinade ingredients, rub into the chicken, then let sit for a while. In the meantime, combine the sauce ingredients.
2. Heat a sauce pan, add a small amount of oil, then lightly wipe the pan with a paper towel. Dredge the chicken slices, one at a time, then fry.
3. When both sides are fried to a golden brown, add the sauce, cover with a drop lid (or cover with aluminum foil) then simmer for 10 minutes. Garnish with green onions and serve.
4. These should also taste great garnished with shiso leaf.

Story Behind this Recipe

I wanted to establish a diet routine and save money, so I used the chicken breast in the freezer to make a hearty dish.