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Juicy Chicken Mizore-ni
Servings
2
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Ingredients
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
Instructions
Slice the green onions.Grate the daikon.Cut the chicken into bite-size pieces, then coat with
katakuriko
, salt and pepper.
Heat a pan to medium-high, add a little cooking oil and cook the chicken pieces on both sides.
When the chicken meat starts changing from pink to brown, add (A) and the grated daikon and bring to a boil.
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!
Course:
Main Course
Cuisine:
Japanese
Keyword:
Meat