Mizore Stew Made From Chicken
Mizore Stew Made From Chicken

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mizore stew made from chicken. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Mizore Stew Made From Chicken is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Mizore Stew Made From Chicken is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook mizore stew made from chicken using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Mizore Stew Made From Chicken:
  1. Make ready Chicken thigh
  2. Prepare "A" Sake
  3. Get "A" Usukuchi soy sauce
  4. Take "A" Broth
  5. Get "B" Mirin
  6. Get 1/2- ml "B" Usukuchi soy sauce
  7. Take cm Daikon radish (grated)
  8. Get Katakuriko
  9. Take Frying oil
  10. Get Scallions (white leek recommended)
  11. Get Shichimi togarashi Japanese chili pepper mix (optional)
Instructions to make Mizore Stew Made From Chicken:
  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.

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