date: 2020-07-07T19:57:17.574Z 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: Maurice Knight ratingvalue: 4.7 reviewcount: 42904 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: 228 calories recipecuisine: American preptime: "PT32M" cooktime: "PT36M" recipeyield: "1" recipecategory: Lunch ---  Hey everyone, hope you're having an amazing day today. Today, we're going to make a distinctive dish, japanese-style sautéed chicken breast mizore stew. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious. Japanese-Style Sautéed Chicken Breast Mizore Stew is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It's enjoyed by millions daily. Japanese-Style Sautéed Chicken Breast Mizore Stew is something that I have loved my whole life. They are fine and they look wonderful. Chicken breasts marinated in teriyaki sauce, lemon, garlic, and sesame oil, then grilled to a tasty finish. This is my family recipe for Chicken Katsu - Japanese style fried chicken. Can also be used to make Tonkatsu Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Japanese Chicken Cream Stew has a touch of Japanese flavour with umami. To begin with this particular recipe, we must first prepare a few ingredients. You can cook japanese-style sautéed chicken breast mizore stew using 10 ingredients and 8 steps. Here is how you cook it. ##### The ingredients needed to make Japanese-Style Sautéed Chicken Breast Mizore Stew: 1. Make ready 1 Chicken breast 1. Get 1 ●Salt and pepper 1. Make ready 2 tsp ●Juice from grated ginger 1. Get 1 Katakuriko 1. Get 1 Vegetable oil 1. Get 100 ml ◎Dashi stock 1. Prepare 2 tbsp each ◎Soy sauce and sugar 1. Get 1/2 tbsp ◎Sake 1. Prepare 5 cm owrth Daikon radish 1. Make ready 1 as much (to taste) of one Ichimi spice or Sansho pepper I'm definitely a stew and hot pot lover whenever the temperature drops outside. If I feel like having a lighter meal, I'll make yosenabe (Japanese hot With plenty of vegetables to inject you with vitamins and the absence of skin on the chicken breast, you are looking at a bowl of creamy goodness that. Cream stew is a popular Japanese dish that is often served at home, as well as at family-style restaurants and cafes. In Japanese cuisine, a cream stew is considered "yoshoku" which refers to a style of Western cuisine that has been adapted with a uniquely Japanese twist. ##### 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. Cream stew is a popular Japanese dish that is often served at home, as well as at family-style restaurants and cafes. In Japanese cuisine, a cream stew is considered "yoshoku" which refers to a style of Western cuisine that has been adapted with a uniquely Japanese twist. Learn how to cook a chicken and tomato nimono stew that's is full of hearty tangy flavour. An easy recipe that's worth a try. If you're looking for a hearty chicken dish with a Japanese twist, then this chicken and tomato nimono stew is for you. So that's going to wrap it up for this exceptional food japanese-style sautéed chicken breast mizore stew recipe. Thanks so much for your time. I'm sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!