Chicken Motsu-ni Style Miso Stew
This easy-to-make miso stew uses chicken thighs to recreate the flavors of a traditional Japanese pub-style 'motsu-ni' (tripe stew). By simmering the ingredients with sweeteners first before adding the miso and soy sauce, the flavors penetrate deeply, making this a dish that goes perfectly with rice or drinks.
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🍳 Cooking Flow
Cut the daikon radish, carrots, and chicken into bite-sized pieces; score the konjac, tear it into pieces, and parboil. → Sear both sides of the chicken in a frying pan, wipe off excess oil, then add the daikon and carrots, cover, and steam-cook for 2 minutes. → Add garlic, konjac, water, sake, mirin, and sugar; bring to a boil, skim off any scum, cover with a drop-lid, and simmer on low for 10 minutes. → Add the mixture of miso, soy sauce, and dashi granules, cover with the drop-lid again, and simmer on low for 10 minutes. → Turn off the heat and let it cool once to allow the flavors to absorb, then reheat, serve in bowls, and garnish with chopped green onions.
Cooking Steps
Brief Cooking Order
Cut the daikon radish, carrots, and chicken into bite-sized pieces; score the konjac, tear it into pieces, and parboil. → Sear both sides of the chicken in a frying pan, wipe off excess oil, then add the daikon and carrots, cover, and steam-cook for 2 minutes. → Add garlic, konjac, water, sake, mirin, and sugar; bring to a boil, skim off any scum, cover with a drop-lid, and simmer on low for 10 minutes. → Add the mixture of miso, soy sauce, and dashi granules, cover with the drop-lid again, and simmer on low for 10 minutes. → Turn off the heat and let it cool once to allow the flavors to absorb, then reheat, serve in bowls, and garnish with chopped green onions.
Introduction
This easy-to-make miso stew uses chicken thighs to recreate the flavors of a traditional Japanese pub-style 'motsu-ni' (tripe stew). By simmering the ingredients with sweeteners first before adding the miso and soy sauce, the flavors penetrate deeply, making this a dish that goes perfectly with rice or drinks.
Step 1
Peel the daikon thickly, cut it into quarters lengthwise, then slice into 1cm thick quarter-rounds (ichō-giri).
Step 2
Peel the carrot, cut it in half lengthwise, then slice into 5mm thick half-rounds.
Step 3
Cut the garlic in half lengthwise, remove the core (sprout), and grate it.
Step 4
Make shallow grid-like incisions on both sides of the konjac, then tear into bite-sized pieces by hand.
Step 5
Remove excess skin, yellow fat, and tendons from the chicken thighs, separate the shin and thigh portions, and cut into bite-sized pieces.
Ingredients List
Important Notes
Peel the daikon radish thickly to remove the fibrous outer layer, which helps the flavors penetrate more easily. 💡
Score the konjac on both sides before tearing it by hand to create uneven edges, which helps the sauce cling to it better. 💡
Wiping off the excess fat released by the chicken with a paper towel removes any gamey odors for a cleaner finish. ⚠️
By adding sweeteners (sake, mirin, sugar) first and simmering, then adding salty ingredients like miso and soy sauce later, the flavors will penetrate to the core of the ingredients. 💡
Using an aluminum foil drop-lid is convenient as the surface of the foil will catch and absorb the scum, making it easy to remove. 🍳
Letting the finished stew cool down once allows the flavors to lock into the ingredients. If it feels too salty or reduced after time, adjust with a small amount of water. 👥
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