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.

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