A Delicious Chicken Mizore Stew

• 1 fillet Chicken breast (without skin)
• 1 tbsp Sake
• 1 clove Garlic, grated
• 1 tsp Ginger, grated
• 100 grams Grated daikon radish
• 1 tbsp Soy sauce
• 1 tbsp Mirin
• 1 1/2 tbsp Water
• 1 1/2 tbsp Vinegar
• 1/2 tbsp Oyster sauce
• 1 tsp each Salt and pepper
• 1 tbsp Katakuriko
• 1 Green onions, minced

1. Chop the chicken breast in half lengthwise, then thinly slice into 7 mm strips.
2. Put the slices into a plastic bag, add the marinade ingredients, rub into the chicken, then let sit for a while.
3. In the meantime, combine the sauce ingredients.
4. Heat a sauce pan, add a small amount of oil, then lightly wipe the pan with a paper towel.
5. Dredge the chicken slices, one at a time, then fry.
6. When both sides are fried to a golden brown, add the sauce, cover with a drop lid (or cover with aluminum foil) then simmer for 10 minutes.
7. Garnish with green onions and serve.
8. These should also taste great garnished with shiso leaf.

chicken, sake, clove garlic, ginger, daikon radish, soy sauce, mirin, water, vinegar, oyster sauce, salt, katakuriko, green onions

Taken from cookpad.com/us/recipes/157103-a-delicious-chicken-mizore-stew (may not work)