Nogluten Recipes

Japanese-style Sautéed Chicken Breast Mizore Stew Recipe

Japanese-Style Sautéed Chicken Breast Mizore Stew Recipe
Posted at :
Posted by :
Serving : 2
Print Recipe

Prepare the ingredients before making Japanese-Style Sautéed Chicken Breast Mizore Stew in your home. Then, follow these steps below to serve Japanese-Style Sautéed Chicken Breast Mizore Stew for your family or friends.

Ingredients: Japanese-Style Sautéed Chicken Breast Mizore Stew

  • 1 Chicken breast
  • 1 ●Salt and pepper
  • 2 tsp ●Juice from grated ginger
  • 1 Katakuriko
  • 1 Vegetable oil
  • 100 ml ◎Dashi stock
  • 2 tbsp each ◎Soy sauce and sugar
  • 1/2 tbsp ◎Sake
  • 5 cm owrth Daikon radish
  • 1 as much (to taste) of one Ichimi spice or Sansho pepper

How to Make Japanese-Style Sautéed Chicken Breast Mizore Stew

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Japanese-Style Sautéed Chicken Breast Mizore Stew in your home by yourself.

    Step 1
  • Remove the skin and excess fat from the chicken, cut into bite-sized strips (as thinly as possible). Thoroughly rub in the • seasoning, and let sit for 15 minutes.
  • Step 2
  • Coat Step 1 in katakuriko. Heat up a small amount of oil in a frying pan, and sauté until golden brown on both sides. It will cook through the rest of the way when stewed, so don't worry about cooking it completely. Turn off the heat momentarily.
  • Step 3
  • Add the ◎ ingredients to step 2 and grate the daikon radish in. It is fine to grate it a bit ahead of time, but if you use the same grater to grate the daikon after the grating the ginger, the strong daikon smell will be reduced, which is convenient.
  • Step 4
  • Turn the heat back on, and stew on a low heat for about 5 minutes. I think maybe the cooking time will vary if you double the recipe, or depending on the strength of your stovetop burner, so please compare it to the photo after stewing.
  • Step 5
  • Transfer to a serving dish, sprinkle with ichimi (or shichimi spice), top with julienned shiso leaves or chopped green scallions if available, and it is done.
  • Step 6
  • Daikon radish: I used 200 g. I referred to a nutrition chart for the listed 1/4 daikon radish amount (one medium is about 800 g). You can add it in before or after, but the amount of water will vary according to the daikon, so please make adjustments with sugar and soy sauce if you think it is too thick or too thin.
  • Step 7
  • Test 1: I let this dish sit at room temperature (25℃) for 30 minutes. It's still soft. By the way I researched average room temperature, and it is usually about 23-25℃.
  • Step 8
  • Test 2: after letting the residual heat subside, I put it into the fridge for 3 hours. It was still soft! My theory is because I made it with these amounts and these steps. Reheat it in the microwave if it hardens.
Japanese-Style Sautéed Chicken Breast Mizore Stew Reviews

Add your opinion about Japanese-Style Sautéed Chicken Breast Mizore Stew Recipe above or tell your story when cooking Japanese-Style Sautéed Chicken Breast Mizore Stew in your home.

Recipe Related to Japanese-Style Sautéed Chicken Breast Mizore Stew
Easy Adult Cider Stuffing Easy Adult Cider Stuffing
Posted at : December 26, 2016, 3:28 pm
Posted by : ChefDoogles
Cooking Time : 10 minutes
Serving : 6
Vanilla french toast Vanilla french toast
Posted at : December 26, 2016, 4:46 pm
Posted by : shawntae
Cooking Time : 15 minutes
Serving : 3
Simple Bento Kabocha and Cheese Croquettes Simple Bento Kabocha and Cheese Croquettes
Posted at : December 26, 2016, 3:51 pm
Posted by : cookpad.japan
Southern Pea medley, Florida Southern Pea medley, Florida
Posted at : December 26, 2016, 12:46 pm
Posted by : skunkmonkey101
Serving : 18
Boiled Chicken Basil Chicken Sandwich Boiled Chicken Basil Chicken Sandwich
Posted at : December 26, 2016, 2:09 pm
Posted by : cookpad.japan
Serving : 2

All trademarks mentioned belong to their owners, third party brands, product names, trade names, corporate names and company names mentioned may be trademarks of their respective owners or registered trademarks of other companies and are used for purposes of explanation and to the owner's benefit, without implying a violation of copyright law.

Copyright © 2005 - 2016 NoglutenRecipe. All sponsored products, company names, brand names, trademarks and logos are the property of their respective owners.

Recipe Index : A B C D E F G H I J K L M N O P Q R S T U V W X Y Z