1. Mizore Nabe (Chicken and Grated Daikon Hot Pot with Mizuna) Recipe
Ingredients (for 2 servings)
・7 oz (200g) Chicken
・1.7 lb (780g) Daikon
・1 oz (30g) Mizuna (Potherb mustard)
・2/3 tsp Bonito dashi granules
・2/3 tsp Kombu dashi granules
・2 tbsp Soy sauce
・2 tbsp Mirin
Direction
1. Cut chicken into bite-sized. Grate daikon. Separate grated daikon into liquid and radish. Chop mizuna.
2. Put water from daikon into pot. Put chicken, and bring to boil over medium heat.
3. Remove skim out of soup. Add soy sauce and mirin. Simmer until chicken is cooked.
4. Add grated daikon. Put mizuna on top.
Ready to eat!
2. Stir-fried Chicken and Root Vegetables with Oyster Sauce Recipe
Ingredients (for 2 servings)
・7 oz (200g) Chicken
・7 oz (200g) Potato
・3.2 oz (90g) Lotus root
・1.7 oz (50g) Carrot
・1 tsp Oil
Chicken preparation
・1 tsp Sake
・1/2 tsp Sugar
・1/2 tsp Potato starch or Corn starch
・Salt and pepper
Sauce★
・1 tbsp Oyster sauce
・1 tbsp Sake
・2 tsp Soy sauce
・1-2 tsp Sugar
・Salt and pepper
Topping
・Minced green onion
Direction
1. Cut chicken and all vegetables into bite-sized. Mix chicken with sake, sugar, potato starch, salt and pepper. Let sit for 5 minutes.
2. Cook chicken skin side down over medium heat until browned. Remove chicken from pan.
3. Cook potatoes and carrots, tossing in oil from chicken. Add water (about 1 tbsp), cover and steam for 5-6 minutes. Add water if it seems to burn during process.
4. Add lotus root and oil. Stir-fry for a little. Cover again and steam for 2-3 minutes.
5. When potatoes are cooked, return chicken to pan. Add sauce [★]. Stir-fry for 1-2 minutes until ingredients are well seasoned. Sprinkle green onion as you like.
Ready to eat!
