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

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.*This recipe is simple, so there are no tricks, but be careful not to boil it down too much in Steps 3 and 5.*I recommend slightly reducing the amount of light soy sauce if you are using leftover fried chicken to make this. Recipe by *ai*

I usually prepare a thick broth for silken tofu, and wondered what it would taste like if I made a recipe with a flavoring usually used for "agedashi dofu" (a deep-fried tofu dish). I created my own version of the following recipe: "No Deep-frying! Firm Tofu with a Deep-Fried Flavor",.Adjust the amount of daikon radish according to your preference.Also, the bitterness of the daikon radish changes with the season, so adjust the amount to taste.If you are preparing this for children who don't like grated daikon, divide the broth in Step 2 to make servings without it. Recipe by Hokkori-no

A delicious and aromatic way to cook chicken with a tangy lemon flavor. Traditional recipe.A few more secretsYou can add a lemon if you don't want it too sour. The cooking time is relative; you need to check if it's cooked by seeing if the chicken leg falls off the bone. It's simple, tasty, and quick for those who have a pressure cooker. The recipe is from my grandmother.

I made this because I bought some chicken.Pan-fry the chicken skin well to bring out the savory aroma.Coating the chicken with flour will thicken the liquid. Recipe by Kajihara Ato

Nagaimo is Japanese yam. After it is cooked, the outside of nagaimo is creamy and the inside is crunchy. After soaking the juice in this dish, nagaimo tastes very savory.

I want my growing children to enjoy vegetables and meat! This is a recipe I came up with that uses as few additives as possible and really shows off the flavor of the fresh ingredients. It turned out to be a milky, healthy, mildly-flavored stew.After you microwave the chicken, let it sit for a while. The residual heat will cook it through to the center. (Press down the center and if no red juice comes out, it's done)After you add chicken to the pot, be careful not to overcook it! Recipe by cook-life

It's based on Ma You chicken recipe. I prefer chicken wings middle part, because it's easier to cook tender and soft. Also introduce preboil method to shorten the cooking time and prevent the sauce getting burnt caused by prolonged heating.

This is a sukiyaki-style sweet and savory stew packed with chicken thighs, shirataki noodles, and shimeji mushrooms. It's oil-free, healthy, and pairs perfectly with rice.The origin of this recipeI created this dish using chicken thighs with the flavoring of my favorite sukiyaki to make a delicious accompaniment to rice. http://ameblo.jp/wanntalu/entry-12157409611.html

For a complete meal, I like to serve this stew with taco fixings - charred corn tortillas, pico de gallo, fresh cabbage, crema agria (Mexican sour cream), lime wedges and a bottle of Valencia or Tapatío. :)

You can make a Chikuzen-ni style simmered dish with just chicken, daikon radish, carrot, and mushrooms. The seasoning is easy with mentsuyu (noodle soup base). Thank you to everyone—over 100 people have tried this recipe!Recipe background:I wanted to eat Chikuzen-ni but only had a few ingredients, so I made it with what I had. Of course, if you have lotus root, burdock root, taro, bamboo shoots, etc., feel free to add them. For mushrooms, using rehydrated dried shiitake and their soaking liquid will make it even tastier.