Mizore Stew Made From Chicken

Mizore Stew Made From Chicken

This is a very light and delicious fried chicken.

Ingredients: 2 servings

Chicken thigh
"A" Sake
1 tablespoon
"A" Usukuchi soy sauce
1 tablespoon
"A" Broth
400 ml
"B" Mirin
25 ml
"B" Usukuchi soy sauce
22.5-25 ml
Daikon radish (grated)
about 6-7 cm (regular size)
as needed
Frying oil
as needed
Scallions (white leek recommended)
to taste
Shichimi togarashi Japanese chili pepper mix (optional)
to taste


1. To prepare the chicken: Cut the chicken into chunks and marinate in the "A" seasonings for 30 minutes.
2. Coat Step 1 in katakuriko, and fry in 170-180℃ oil for 3-5 minutes, then drain the oil.
3. Add "B" and the grated daikon radish (juice and all), and turn on the heat.
4. Add the fried chicken to Step 3 once it is brought to a boil and after the oil has been drained from the chicken. Boil for around a minute after it begins to boil, and turn off the heat.
5. Point: The richness of the flavor will vary slightly according to the amount of water in the daikon radish and your own preference.
6. Taste before serving, and adjust with 1/2 teaspoon light soy sauce or 1 pinch salt at a time if it just tastes too weak.
7. Transfer Step 4 to a bowl along with the broth, top with lots of onions, and enjoy. I recommend eating it with shichimi spice if you like.
8. The broth thicken thanks to the katakuriko from the fried chicken and the grated daikon radish. It gives it a nice texture.

Story Behind this Recipe

About 10 years ago, I had a lot of karaage fried chicken leftover from a home party; so, I experimented around and came up with this recipe and it turned out delicious. I have improved on the recipe since then.
This is a favorite recipe that we make more often than classic karaage fried chicken.