Mizore-ni Chicken (Simmered Chicken with Grated Daikon Sauce)

Japanese is a very poetic language. Sometimes, dishes are named like the weather! “Mizore” means sleet in Japanese. It perfectly describes this dish as it resembles the grated daikon. Hope you like this “Chicken simmered in a sleet” (鶏肉のみぞれ煮) dish!

On a side note, it’s best to choose the upper part of the daikon (the part where it’s closest to the leaves) for grating and salads. The upper part of the daikon has a sweeter taste and contains more water content while the lower part (the tip) has a slight kick to it and is less juicy.

Chicken Thigh Meat2 Pieces (1lb / 450g)
Shimeji Mushrooms2 oz / 60g
[SAUCE] Daikon, gratedabout 2 inches / 5cm
[SAUCE] Soy Sauce1½ Tablespoons
[SAUCE] Cooking Rice Wine1½ Tablespoons
[SAUCE] Mirin2 Teaspoons
[SAUCE] Japanese Grain Vinegar2 Teaspoons
[SAUCE] Sugar2 Teaspoons
[SAUCE] Cornstarch1 Teaspoon
Scallions1 Strand, to garnish


  1. Remove the skin of the chicken thigh meat and cut into smaller bite size pieces. Then lightly season the chicken with salt and pepper.
  2. Grate about 2 inches / 5cm length of a daikon and then combine [SAUCE] ingredients into a bowl and mix well.
  3. Heat some oil in a pan on medium heat and cook the chicken until browned.
  4. Add mushrooms and [SAUCE] mixture to the pan, cover with a lid and simmer at low heat for 10 minutes.
  5. Sprinkle some finely diced scallions and serve immediately.
  6. DŌZO!

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