Mizore Stew Made From Chicken

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   ["To prepare the chicken: Cut the chicken into chunks and marinate in the ""A"" seasonings for 30 minutes.", "Coat Step 1 in katakuriko, and fry in 170-180C oil for 3-5 minutes, then drain the oil.", "Add ""B"" and the grated daikon radish (juice and all), and turn on the heat.", "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.", "Point: The richness of the flavor will vary slightly according to the amount of water in the daikon radish and your own preference.", "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.", "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.", "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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