Sukiyaki-Style Stewed Mizuna Greens and Chicken

Name: Sukiyaki-Style Stewed Mizuna Greens and Chicken
Yield: 4 servings
Cuisine: American
Ingredients: 1 bunch Mizuna greens; 2 fillets Chicken thighs; 4 cm Grated ginger (tubed type); 3 tbsp Sake; 2 tbsp ■ Mirin; 1 tbsp ■ Sugar; 3 tbsp ■ Soy sauce

cookpad.japan @cookpad_jp

Dishes with mizuna greens usually are light-tasting, so I created this strong-flavored dish to go well with rice.

I recommend preserving the crisp texture of the mizuna greens. Recipe by Mamyuchoko

Dishes with mizuna greens usually are light-tasting, so I created this strong-flavored dish to go well with rice.

I recommend preserving the crisp texture of the mizuna greens. Recipe by Mamyuchoko

cookpad.japan @cookpad_jp

Dishes with mizuna greens usually are light-tasting, so I created this strong-flavored dish to go well with rice.

I recommend preserving the crisp texture of the mizuna greens. Recipe by Mamyuchoko

Dishes with mizuna greens usually are light-tasting, so I created this strong-flavored dish to go well with rice.

I recommend preserving the crisp texture of the mizuna greens. Recipe by Mamyuchoko

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Ingredients

4 servings

1 bunchMizuna greens
2 filletsChicken thighs
4cm Grated ginger (tubed type)
3 tbspSake
2 tbsp■ Mirin
1 tbsp■ Sugar
3 tbsp■ Soy sauce

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Steps

1

Cut the mizuna into 4 cm lengths. Chop the chicken into bite-sized pieces.
2

Heat the vegetable oil in a frying pan, add the ginger, fry both sides of the chicken, then sprinkle in the sake.
3

Pour in the ■ ingredients, bring to a boil, cover, then simmer for 5 minutes over low heat.
4

Add the mizuna, and bring to a simmer again.