Tori no Mizore-ni
鶏のみぞれ煮·(tori no mizore-ni)
O-kaze: When the Body Needs Healing
February, a Tuesday fever, the kitchen dark. You take a box grater to a supermarket daikon and make mizore-ni. The name translates to 'sleet,' a nod to the way grated daikon radish mimics melting snow suspended in a rich broth. The radish holds natural enzymes that settle a tired stomach, while starch-coated chicken provides weight. The soy broth hisses, finishing the meal in a single pan. Eat it hot from a bowl, and go to sleep.
Before you start
Peel the daikon thickly.
The skin of a daikon hides a fibrous, bitter layer just beneath the surface. Don't peel it like a carrot; use a knife to slice off a thick 1/8-inch layer until you see the translucent, sweet flesh inside.
Save every drop of the daikon juice.
When you grate the radish, it will release a lot of water. Do not squeeze it dry. That liquid is pure, sweet vegetable broth packed with nutrients that will build our sauce.
Ingredients
- boneless skinless chicken thighs1 1/2 lb
- kosher salt1/2 tsp
- sake2 tbsp
- cornstarch3 tbsp
- neutral cooking oil1 tbsp
- daikon radish14 oz
- dashi stock1 cup
- soy sauce3 tbsp
- mirin2 tbsp
- sugar1 tbsp
- fresh ginger1 tsp
- scallions2 med
Method
- 01
Marinate the chicken.
Toss the chicken chunks with the salt and 1 tablespoon of the sake. Massage gently and let sit for 5 minutes.
- 02
Cloak the meat in starch.
Sprinkle the cornstarch over the chicken and toss until every single piece is evenly coated in a dry, white layer.
- 03
Mix the simmering broth.
In a small measuring cup, whisk together the dashi stock, soy sauce, mirin, the remaining 1 tablespoon of sake, sugar, and grated ginger.
- 04
Sear for a crust, not to cook through.
Heat the neutral oil in a large skillet over medium-high heat. Add the chicken in a single layer and leave it completely undisturbed for 2 to 3 minutes until a light golden crust forms on the bottom. Flip and cook for 1 more minute.
- 05
Simmer in the sleet.
Pour the liquid broth mixture into the skillet, then immediately add the grated daikon along with all of its juices. Stir gently to combine, bring to a gentle boil, and drop the heat to medium-low.
- 06
Glaze and serve.
Let everything simmer together for 5 to 7 minutes. The starch from the chicken will naturally thicken the broth into a beautiful, glossy glaze. Once the chicken is cooked through, spoon the stew over steamed white rice and garnish generously with scallions.
Notes
The magic of the starch coating.
Tossing the chicken in starch before pan-frying is non-negotiable. It protects the lean meat from drying out, creates a prized velvety texture, and does the heavy lifting of thickening the sauce.
Embrace the dashi shortcut.
While high-end restaurants build dashi from scratch, a perfectly authentic and grandmother-approved weeknight shortcut is to simply whisk 1 teaspoon of high-quality Hondashi powder into a cup of warm water.
From Cook Japanese in America.