• Miwa


This tomato chicken stew recipe is a fusion of western cuisine × Japanese fermented foods.

I try to use less sugar and intake more of fermented products for health.

I often use Amazake for the substitution of Sugar and use salted rice malt instead of using salt.

Both are the Japanese fermented products which are becoming very popular in Japanese food.

My family and I take fermented products at least once a day, by eating miso soup, Natto, even soy sauce.

My kids haven't got sick for a long time and so do I.

I haven't gone to doctor for maybe over 10years.

You can always start to take fermented products with something familiar to you, just like today's tomato chicken stew.

I hope you will enjoy this as much as I do!



<Yield> 3 servings

<Prep time> 6 mins

<Cook time> 25 mins


chicken thigh (350g/ 12oz)

½ carrot

½ onion

1 zucchini ( 150g / 5oz)

3 pieces of shiitake mushroom/ any mushroom

2 cloves of garlic

1 tsp of salt

1 tsp of pepper


2 tbsp of salted rice malt without MSG

1 canned tomato (400g / 14oz)

1 ½ tbsp of amazake without MSG

1 tbsp of mirin without MSG

2 tbsp of rice wine without MSG and salt

salt & pepper

<Optional toppings>

fresh basil

crushed nuts

sour cream


1: Slice onion, carrot, shiitake mushroom, zucchini into small bite size pieces. Chop garlic finely. Chop chicken thigh into bite size pieces, then season with 1 tsp of salt and pepper.

2: Heat 1 tbsp of olive oil in a pan over high heat and place chicken thigh with the skin side down. Cook it for 3 mins OR until the skin becomes nice and golden, then flip and cook for 1 min. Add chopped vegetables (garlic, onion, mushroom, carrot and zucchini) all in once. Keep stirring them for 2 mins.

3: Add salted rice malt and stir once, then put the lid on. Steam it for 10mins with the lid on over small heat. Open the lid and add seasonings in red listed above. Simmer it for 5-7 mins over mid heat or until the sauce is thickened. Adjust the taste with salt & pepper.

4: Serve onto your plate along with the garlic rice. Garnish some herb if you want to.

<Miwa’s tips>

・Try not to cut chicken too small. It will shrink when you simmer it. I cut them into about 2 inch dice. Seasoning chicken with generous amount of salt & pepper is important.

・Carrots take the longest to cook. Cut into smaller than other vegetables so that you can cook all the vegetables evenly.

・The vegetables can be very versatile. Go ahead and clean your fridge!

・You can swap Amazake for 2 tsp of honey and salted rice malt for 1 tsp of salt.

Please start with small amount of seasoning and adjust the taste at the end. In a way, it won’t be too salty or sweet.

・Make sure to keep stirring periodically while you are simmering. It gets burnt easily once it starts to thicken more.

・To enrich the flavor more, add olives as a finishing touch. I couldn't add since my kids don't take, but it will elevate the taste for sure.

<Recommended side dish>


Japanese potato salad

<Storage time>

Store it in a air-tight container in the fridge for 3days.

<Did you try this recipe??>

Let me know by tagging me on Instagram

Love to see your creations!