Mizore Stew Made From Chicken

• 1 Chicken thigh
• 1 tbsp "A" Sake
• 1 tbsp "A" Usukuchi soy sauce
• 400 ml "A" Broth
• 25 ml "B" Mirin
• 22 1/2- ml "B" Usukuchi soy sauce
• 7 cm Daikon radish (grated)
• 1 Katakuriko
• 1 Frying oil
• 1 Scallions (white leek recommended)
• 1 Shichimi togarashi Japanese chili pepper mix (optional)

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 170-180C 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.
5. Boil for around a minute after it begins to boil, and turn off the heat.
6. Point: The richness of the flavor will vary slightly according to the amount of water in the daikon radish and your own preference.
7. 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.
8. Transfer Step 4 to a bowl along with the broth, top with lots of onions, and enjoy.
9. I recommend eating it with shichimi spice if you like.
10. The broth thicken thanks to the katakuriko from the fried chicken and the grated daikon radish.
11. It gives it a nice texture.

chicken thigh, soy sauce, mirin, soy sauce, katakuriko, oil, scallions, togarashi japanese chili pepper

Taken from cookpad.com/us/recipes/148840-mizore-stew-made-from-chicken (may not work)