date: 2020-10-01T11:57:01.674Z image: https://img-global.cpcdn.com/recipes/6158513937055744/751x532cq70/japanese-style-sauteed-chicken-breast-mizore-stew-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/6158513937055744/751x532cq70/japanese-style-sauteed-chicken-breast-mizore-stew-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/6158513937055744/751x532cq70/japanese-style-sauteed-chicken-breast-mizore-stew-recipe-main-photo.jpg author: Anne Harris ratingvalue: 4.9 reviewcount: 6379 recipeingredient: - "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" recipeinstructions: - "Remove the skin and excess fat from the chicken, cut into bite-sized strips (as thinly as possible). Thoroughly rub in the • seasoning, and let sit for 15 minutes." - "Coat Step 1 in katakuriko. Heat up a small amount of oil in a frying pan, and sauté until golden brown on both sides. It will cook through the rest of the way when stewed, so don't worry about cooking it completely. Turn off the heat momentarily." - "Add the ◎ ingredients to step 2 and grate the daikon radish in. 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." - "Turn the heat back on, and stew on a low heat for about 5 minutes. 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." - "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." - "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). 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." - "Test 1: I let this dish sit at room temperature (25℃) for 30 minutes. It's still soft. By the way I researched average room temperature, and it is usually about 23-25℃." - "Test 2: after letting the residual heat subside, I put it into the fridge for 3 hours. It was still soft! My theory is because I made it with these amounts and these steps. Reheat it in the microwave if it hardens." categories: - Recipe tags: - japanesestyle - sauted - chicken katakunci: japanesestyle sauted chicken nutrition: 221 calories recipecuisine: American preptime: "PT26M" cooktime: "PT56M" recipeyield: "3" recipecategory: Dessert ---  Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, japanese-style sautéed chicken breast mizore stew. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious. Great recipe for Japanese-Style Sautéed Chicken Breast Mizore Stew. It stays tender after cooking even after sitting for a while, so I have been experimenting with it lately. I just so happened to have leftover daikon radish that I wanted to use up, so I turned it into. Today's Cream Stew tastes like the stew made from the store-bought House Cream Stew roux. Japanese-Style Sautéed Chicken Breast Mizore Stew is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is simple, it's fast, it tastes yummy. Japanese-Style Sautéed Chicken Breast Mizore Stew is something which I've loved my whole life. They are fine and they look wonderful. To begin with this particular recipe, we have to first prepare a few components. You can cook japanese-style sautéed chicken breast mizore stew using 10 ingredients and 8 steps. Here is how you can achieve that. ##### The ingredients needed to make Japanese-Style Sautéed Chicken Breast Mizore Stew: 1. Make ready 1 Chicken breast 1. Take 1 ●Salt and pepper 1. Make ready 2 tsp ●Juice from grated ginger 1. Make ready 1 Katakuriko 1. Take 1 Vegetable oil 1. Get 100 ml ◎Dashi stock 1. Make ready 2 tbsp each ◎Soy sauce and sugar 1. Prepare 1/2 tbsp ◎Sake 1. Take 5 cm owrth Daikon radish 1. Make ready 1 as much (to taste) of one Ichimi spice or Sansho pepper It tastes like the stew made from the store-bought House Cream Stew roux. Since the potatoes and carrots are sautéed and cooked together, the potato pieces should be a bit larger than the carrots as potatoes cook faster. Can also be used to make Tonkatsu, just use pork. Rooted in Chinese cuisine, this Japanese-style Sweet and Sour Chicken recipe use black rice vinegar in the sauce to create a deep, malty savory flavor. ##### Instructions to make Japanese-Style Sautéed Chicken Breast Mizore Stew: 1. Remove the skin and excess fat from the chicken, cut into bite-sized strips (as thinly as possible). Thoroughly rub in the • seasoning, and let sit for 15 minutes. 1. Coat Step 1 in katakuriko. Heat up a small amount of oil in a frying pan, and sauté until golden brown on both sides. It will cook through the rest of the way when stewed, so don't worry about cooking it completely. Turn off the heat momentarily. 1. Add the ◎ ingredients to step 2 and grate the daikon radish in. 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. 1. Turn the heat back on, and stew on a low heat for about 5 minutes. 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. 1. 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. 1. 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). 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. 1. Test 1: I let this dish sit at room temperature (25℃) for 30 minutes. It's still soft. By the way I researched average room temperature, and it is usually about 23-25℃. 1. Test 2: after letting the residual heat subside, I put it into the fridge for 3 hours. It was still soft! My theory is because I made it with these amounts and these steps. Reheat it in the microwave if it hardens. Can also be used to make Tonkatsu, just use pork. Rooted in Chinese cuisine, this Japanese-style Sweet and Sour Chicken recipe use black rice vinegar in the sauce to create a deep, malty savory flavor. There's plenty of root vegetables for texture and nutrients too. Arrange chicken in an ovenproof skillet or a shallow baking pan. Pour the reserved sauce over the chicken. So that is going to wrap this up with this exceptional food japanese-style sautéed chicken breast mizore stew recipe. Thank you very much for your time. I'm sure that you can make this at home. 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