Mizore Stew Made From Chicken

Name: Mizore Stew Made From Chicken
Yield: 2 servings
Cuisine: American
Ingredients: 1 Chicken thigh; 1 tbsp "A" Sake; 1 tbsp "A" Usukuchi soy sauce; 400 ml "A" Broth; 25 ml "B" Mirin; 22 1/2- ml "B" Usukuchi soy sauce; 7 cm Daikon radish (grated); 1 Katakuriko; 1 Frying oil; 1 Scallions (white leek recommended); 1 Shichimi togarashi Japanese chili pepper mix (optional)

cookpad.japan @cookpad_jp

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*

cookpad.japan @cookpad_jp

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Ingredients

2 servings

1Chicken thigh
1 tbsp"A" Sake
1 tbsp"A" Usukuchi soy sauce
400 ml"A" Broth
25 ml"B" Mirin
221/2- ml "B" Usukuchi soy sauce
7cm Daikon radish (grated)
1Katakuriko
1Frying oil
1Scallions (white leek recommended)
1Shichimi togarashi Japanese chili pepper mix (optional)

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Steps

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.