Recipes

Chicken in Mizore Style

The grated daikon's subtle spice and the tangy soy-vinegar broth pair with Hekiju's earthy, layered flavor.

Chicken in Mizore Style

Ingredients (serves 2)

  • 1/2 daikon radish, grated
  • 1 chicken thigh (about 14 oz)
  • 2 small leeks

Broth

  • 1/2 cup dashi stock
  • 1 teaspoon sugar
  • 1/3 teaspoon salt
  • 1 tablespoon vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon mirin


Note: To make instant mirin, combine 1 tablespoon sake with 1 teaspoon sugar and boil briefly to remove the alcohol.

Directions

  1. Step 1

    Cut the chicken thigh into bite-sized pieces. Slice the leeks diagonally.

  2. Step 2

    Combine all broth ingredients in a pot and bring to a simmer. Add the chicken and leeks and cook over medium-low heat until the chicken is cooked through. Serve topped generously with the grated daikon.

You Might Also Like

From Niigata.

FOR EVERYWHERE.

Explore Collections
  • Kubota Genshu

    Kubota Genshu

    Full and bold, layered with rich fruit, deep umami, and a firm finish.

  • Snow Peak Black

    Snow Peak Black

    Bold umami balanced by caramel sweetness and dry finish. A slow-sipper.

  • Manju

    Manju

    Kubota's flagship, a silky blend of apple, banana, and a rich, lasting finish.

  • Kubota Hekiju

    Kubota Hekiju

    Earthy and full-bodied. Rich umami notes set up a smooth, distinctive finish.

Kubota is available at select retailers across the country. Find a location near you, pick up a bottle, and pour it your way.

Store Locator