Juicy Chicken Mizore-ni

Chicken mizoreni

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

  2  people
Ready In min (Prep   + Cook 

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!

Boneless chicken thigh . . . 300 g
Daikon . . . 5 cm piece
Green onion . . . 2 stalks
Katakuriko or potato starch . . . 3 tablespoons
(A) Men-tsuyu . . . if using the store-bought, concentrated version use 50 mL and dilute with 150 mL of water
If making your own men-tsuyu (recipe here), use 200 mL
(A) Grated ginger . . . 1/2 teaspoon
Salt . . . a pinch
Pepper . . . a pinch
Slice the green onions.
Grate the daikon.
Cut the chicken into bite-size pieces, then coat with katakuriko, salt and pepper.

Step 1

Heat a pan to medium-high, add a little cooking oil and cook the chicken pieces on both sides.

Step 2

When the chicken meat starts changing from pink to brown, add (A) and the grated daikon and bring to a boil.

Step 3

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!