Chicken Breast and Mushroom Simmered in Grated Daikon (Mizore-ni)
This dish features chicken breast that is prepped and steamed to stay moist and tender, simmered in a refreshing, generous amount of grated daikon radish. The umami from the mentsuyu (noodle soup base) and the tangy finish of the vinegar make it perfect as a main dish for dinner or as a side with drinks.
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🍳 Cooking Flow
Slice the chicken breast against the grain, then rub in sake, salt, and pepper and let sit for 15 minutes. → Break apart the shimeji mushrooms, grate the daikon radish and drain, and prepare the seasoning mixture. → Coat the chicken with potato starch and brown in a frying pan with heated sesame oil. → Turn the chicken over, add the shimeji mushrooms, cover, and steam-cook on low heat for 2 minutes. → Add the seasoning mixture and grated daikon, simmer for about 1 minute, and stir in the vinegar to finish.
Cooking Steps
Brief Cooking Order
Slice the chicken breast against the grain, then rub in sake, salt, and pepper and let sit for 15 minutes. → Break apart the shimeji mushrooms, grate the daikon radish and drain, and prepare the seasoning mixture. → Coat the chicken with potato starch and brown in a frying pan with heated sesame oil. → Turn the chicken over, add the shimeji mushrooms, cover, and steam-cook on low heat for 2 minutes. → Add the seasoning mixture and grated daikon, simmer for about 1 minute, and stir in the vinegar to finish.
Introduction
This dish features chicken breast that is prepped and steamed to stay moist and tender, simmered in a refreshing, generous amount of grated daikon radish. The umami from the mentsuyu (noodle soup base) and the tangy finish of the vinegar make it perfect as a main dish for dinner or as a side with drinks.
Step 1
Remove the skin from the chicken breast, divide it into three sections along the grain, and then cut into bite-sized slices against the grain.
Step 2
Place the chicken in a bowl, add sake, and rub it in thoroughly. Add salt and pepper, rub again, and let sit for about 15 minutes to marinate.
Step 3
Trim the roots of the shimeji mushrooms and break them into small clusters by hand.
Step 4
Peel and grate the daikon radish, place in a colander, and allow it to drain naturally (do not squeeze tightly).
Step 5
In a bowl, combine water, soy sauce, mentsuyu, mirin, and sugar; mix well to create the seasoning sauce.
Ingredients List
Important Notes
💡 Identifying the direction of the chicken breast grain and slicing against it improves the texture, making it tender and easy to bite.
💡 Thoroughly rubbing in the sake before letting it sit prevents the meat from drying out, ensuring it remains moist and soft.
⚠️ To prevent the chicken from becoming tough, do not overcook. After browning one side, cover and steam with the mushrooms to cook through gently.
💡 When draining the grated daikon, don't squeeze it too hard; simply letting it drain naturally in a colander is sufficient.
💡 Vinegar's acidity will evaporate if added too early, so always add it right at the end before turning off the heat.
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