Juicy Chicken Mizore-ni

Spring in cold places can look a little slushy – just like this simmered chicken dish. Except that this is much more delicious!

Winter is just starting to melt away, and if you live in a place where snow is an inevitable part of the season, you also know about the slushy sleet that usually accompanies its slow transition into spring. Well, Japanese cuisine has a meal for that!

Sleet in Japanese is mizore, and bears a striking resemblance to grated daikon. Ni means simmered – so this is a recipe for chicken simmered in daikon sleet! It’s similar to our simmered cod with grated daikon recipe. The same great taste and texture of daikon sleet, with yummy juicy chicken!

5 from 1 vote

Juicy Chicken Mizore-ni

Servings 2
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 300 g boneless chicken thigh
  • 5 cm daikon
  • 2 stalks green onion
  • 3 tbsp potato starch
  • 200 mL mentsuyu (A) If using the store-bought, concentrated version use 50 mL and dilute with 150 mL of water
  • ½ tsp grated ginger (A)
  • 1 pinch salt
  • 1 pinch pepper


  • Slice the green onions.Grate the daikon.Cut the chicken into bite-size pieces, then coat with katakuriko, salt and pepper.
    Juicy Chicken Mizore-ni - Preparation
  • Heat a pan to medium-high, add a little cooking oil and cook the chicken pieces on both sides.
    Juicy Chicken Mizore-ni - Step1
  • When the chicken meat starts changing from pink to brown, add (A) and the grated daikon and bring to a boil.
    Juicy Chicken Mizore-ni - Step2
  • Reduce the heat to medium, cover with a lid, and simmer for a couple of minutes. Add the green onions and cook for one more minute, then serve!
    Juicy Chicken Mizore-ni - Step3
Course: Main Course
Cuisine: Japanese
Keyword: Meat

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