Thursday, December 27, 2012

Shio-koji Chicken Tender & Tofu Stew, "Mizore" Style

Here's another easy donabe stew recipe by using chicken and tofu.
And, this recipe is especially healthy, because I use chicken tender.
Chicken tender for stew?! Some people might think that such lean meat would become too tough. But, by marinating the meat in shio-koji for several hours, the meat not only becomes more flavorful, but also stays tender after simmering in the broth.

Also, my Soup & Stew Donabe, "Miso-shiru Nabe", helps achieving the rich flavor in a short time because this thick-body donabe gives the even and steady heat distribution to the ingredients. This quick stew is really tasty with layers of flavors and textures. The last addition of the grated daikon really adds the special touch to this stew. "Mizore"means sleet, because grated daikon resembles it. And, it adds the nice gentle texture and flavor to the dish.

Shio-koji Chicken Tender & Tofu Stew, "Mizore" Style

10 oz  chicken tender, cut into bite-size pieces
1T  shio-koji
1T  sesame oil
1T  thinly-thredded ginger
5 oz  white shimeji mushrooms
3 oz  enoki mushrooms, cut into half

10 oz  silky tofu
3 oz  haricot vert, cut into 1"-long

7 oz  dashi stock
1.5T  sake
1.5T  mirin
1.5T  light-color soy sauce ("usukuchi shoyu")
7 oz  daikon, grated and drained well
some minced yuzu rind for garnish

1. In a resealable plastic bag, combine the chicken tender and shio-koji and mix well. Tightly-seal with the air out and refrigerate for at least 3 hours to overnight.

2. In Miso-shiru Nabe, heat the sesame oil over medium+ heat. Add the ginger and sauté until fragrant (about 1 minute). Add the shio-koji chicken and continue to sauté for a couple of minutes.

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3. Add the mushrooms, silky tofu (break by spoon), haricot vert, dashi stock, sake, and mirin.  Cover and bring to a simmer. Reduce the heat to medium-low and simmer for 5 minutes or until the meat is cooked through. *You might think that there is not enough broth to simmer at the beginning, but it will rise as you cook in the donabe!

4. Add the soy sauce and grated daikon. Stir.

5. Garnish with minced yuzu rinds and serve.

Perfect light soothing dish for winter.
Happy donabe life.