Japanese-Style Sauteed Chicken Breast Mizore Stew

Name: Japanese-Style Sauteed Chicken Breast Mizore Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

1
Remove the skin and excess fat from the chicken, cut into bite-sized strips (as thinly as possible).
2
Thoroughly rub in the seasoning, and let sit for 15 minutes.
3
Coat Step 1 in katakuriko.
4
Heat up a small amount of oil in a frying pan, and saute until golden brown on both sides.
5
It will cook through the rest of the way when stewed, so don't worry about cooking it completely.
6
Turn off the heat momentarily.
7
Add the ingredients to step 2 and grate the daikon radish in.
8
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.
9
Turn the heat back on, and stew on a low heat for about 5 minutes.
10
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.
11
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.
12
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).
13
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.
14
Test 1: I let this dish sit at room temperature (25C) for 30 minutes.
15
It's still soft.
16
By the way I researched average room temperature, and it is usually about 23-25C.
17
Test 2: after letting the residual heat subside, I put it into the fridge for 3 hours.
18
It was still soft!
19
My theory is because I made it with these amounts and these steps.
20
Reheat it in the microwave if it hardens.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Chicken breast, 1 Salt and pepper, 2 tsp Juice from grated ginger, 1 Katakuriko, and more.

Yes, Japanese-Style Sauteed Chicken Breast Mizore Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!