Finely grated Daikon (White Radish) has a resemblance to Sleet that is called ‘Mizore’ in Japanese. When meat or fish are cooked in a sauce with finely grated Daikon, the dish is called ‘Mizore-ni’ that literally means ‘cooked in the sleet’. This dish’s Japanese name is ‘Tori no Mizore-ni’, Chicken cooked in the Sleet.


4 Servings


500 to 600g Chicken Thigh Fillets
Salt & White Pepper
300g Daikon *finely grated
1 small piece Ginger *finely grated
2 tablespoons Soy Sauce
2 tablespoons Mirin
1 teaspoon Rice Vinegar
1 Spring Onion *finely chopped

  1. Cut Chicken Thigh Fillets into bite-size pieces and lightly season with Salt & White Pepper.
  2. In a bowl, combine finely grated Daikon, Ginger, Soy Sauce and Mirin.
  3. Heat a frying pan over medium high heat, cook Chicken until both sides are nicely browned. Add the daikon mixture and bring to the boil. Reduce the heat and simmer for 5-10 minutes or until the sauce thickens.
  4. Sprinkle Rice Vinegar over, stir to combine. Sprinkle with chopped Spring Onion and serve.