Hi everyone, I’m MASA. Today, I’d like to share a recipe of making a delicious set meal (JP:teishoku) It’s called (JP) Tori no miso itame teishoku Stir fried Chicken with Miso Teishoku A set meal like this is often my choice when eating at a restaurant or at home. The recipe is really easy. You basically prepare whatever vegetables you have in the fridge and cut them into small pieces and then you stir-fry it with the meat you prefer. Afterwards, you pour in the prepared sauce and stir-fry a bit more. The dish is then completed. [Tip] This dish goes pretty well with rice, [Tip] so it’s suitable to include in a set meal. It’s really easy to make. Alright, let’s get started. (Cabbage—80 g) (Cut into bite-sized pieces) (1/4 Green pepper) (Dig out all the seeds) (Cut into strips) (Carrot—10 g) (Cut into julienne strips) (1/4 onion) (Cut into thin slices) (1 Chicken thigh) (Cut into bite-sized pieces) (1 clove of garlic) (Grate the garlic into purée) (Ginger—about 5 g) (1 tbsp of sake) (1 tbsp of mirin) (1 tbsp of soy sauce) (2 tsp of miso) (Mix them well) Ok, the ingredients are all set. You can see it’s really easy. Simply cut the ingredients and mix the seasonings you like together
then we’re done preparing. When preparing the sauce, I make use of a tool. Whenever I use this tool, I receive a lot of comments and queries. So, I’d like to respond to those queries and introduce it. Here it is. A small grater. The merit of it is if you only want to grate a small amount of an ingredient [Tip] It’s more convenient for you to grate on a grate like this size. You can get the purée you need pretty soon. My normal practice is that If you grate some ginger, which contains lots of fiber, the fiber will be easily stuck in the grater. [Tip] So you can use sake or mirin to [Tip] wash off the fiber when making sauce. There are many other types of graters available on the market. So if you can’t find the smaller one, you can use a regular-sized grater, which is also a good tool for this purpose. [Tip] This shape of grater has a bigger side for grating so you can grate garlic, ginger, or radish into purée you can also use it with carrots. For grating these mentioned ingredients this grater is very useful. The problem is, the fibers of the ingredients get stuck easily especially when you grate ginger. You can’t really clean all the fibers left on the grater. So, when I use this type of grater [Tip] I will make use of a sheet of aluminium foil. [Tip] Cover the grater with a sheet of aluminium foil first [Tip] and then start grating the ginger. In this case, when you finish grating [Tip] you can slowly remove the foil sheet [Tip] and then use a scraper to collect the purée. [Tip] By doing so, cleaning becomes so easy as well.
Next time, when you need to grate a ginger, give it a try. (Some oil) (Turn up to medium heat) (Preheat the oil) (Onion & carrot) (Stir-fry the onion until translucent) (Cabbage) (Stir-fry until all ingredients are evenly coated with oil) (Some salt & pepper) (Turn off the heat) (To prevent overcooking, take them out first) (Turn up to medium heat) (Chicken thigh) (Sauté until both sides are golden brown) [Tip] To check whether the chicken is ready, pick the biggest piece of chicken, [Tip] Stick the chicken with chopsticks to check the color inside~! (Put the cooked vegetables back into the pan) (Green pepper) [Tip] To avoid color fading, add the green pepper right before you’re about to turn off the heat. (Pour in prepared sauce) (Stir-fry evenly) (Turn off the heat) Ok, here is a plate of delicious Stir fried Chicken with Miso Teishoku Ok, we may now dig in. It smells so good. Let’s eat~ A set dish like this, including a main dish, a bowl of steamed rice and miso soup, is my favorite. We have all the nutrition we need on one table. Let’s waste no time. Look how nicely-cooked this chicken is. (JP) Dewa Itadakimasu This dish goes very well with rice the chicken is very tender Once you take a bite, you can feel the meat juices flowing The way I prepared chicken this time is that I did not marinate in advance. The reason is that chicken takes longer time to cook. If you marinate the chicken before cooking it by the time it is done, the skin will be burnt already. Thus, I chose to use another method Sauté the chicken to beautiful golden color first pour in the sauce to season the flavor and it’s done after stir-frying for a little while. Enjoy this dish with steamed rice It’s a greater combination. Simply a pleasure. When I was in Japan, I usually eat this kind of teishoku a set meal including the meat and vegetable I like going with steamed rice and miso soup. This is a very satisfying meal. If you’d like to try (JP) ajihen which is flavor-changing you can add some white vinegar. just a little drizzle of vinegar then you can enjoy a more refreshing flavor. You can use either white vinegar or dark vinegar. (JP) Itadakimasu It’s really tasty. Simply by adding some vinegar and it tastes like another teishoku dish called (JP) Kurozu Itame which is a stir-fried dish seasoned with dark vinegar It’s another option if you drizzle the vinegar after the dish is served like I do. Because if you add vinegar while you’re stir-frying the dish the acidity may disappear easily. OK, today’s recipe is super easy. Just stir-fry many kinds of vegetable and meat to make a main dish and make a combination of main dish, steamed rice and miso soup. Then you can enjoy such a delicious and nutritious set meal. If you are interested in this recipe. Feel free to give it a try. Thank you.