• Miwa

<TOMATO CHICKEN STEW WITH GARLIC RICE / JAPANESE FERMENTED FOOD RECIPE>

Updated: Mar 19






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


In my diet, I try to use less sugar and increase my consumption of fermented foods for my health.


I often use Amazake as a substitution for sugar and use salted rice malt instead of using salt. Both are examples of Japanese fermented products which are becoming very popular in Japanese food.


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


My kids and I haven't gotten sick in a long time. I haven't gone to doctor for maybe over 10 years.


You can always start to enjoy 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!





 


<TOMATO CHICKEN STEW WITH GARLIC RICE / JAPANESE FERMENTED FOOD RECIPE>

▶gluten-free


<Yield> 3 servings


<Prep time> 6 minutes


<Cook time> 25 minutes


<Ingredients>

12oz (350g) chicken thighs

3 pieces shiitake mushrooms/ any mushroom

2 cloves garlic

1 zucchini (150g)

½ carrot

½ onion

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon pepper



Sauce

14oz (400g) canned tomatoes

2 tablespoons salted rice malt(塩こうじ)

2 tablespoons rice wine

1½ tablespoons amazake without MSG

1 tablespoon Mirin

salt & pepper



<Optional toppings>

fresh basil

crushed nuts

sour cream


<Directions>


1. Slice the onion, carrot, shiitake mushrooms and zucchini into small bite sized pieces. Chop the garlic finely. Chop the chicken thighs into bite sized pieces, then season with 1 teaspoon of salt and pepper.





2. Heat the olive oil in a pan over high heat and place the chicken thighs skin side down. Cook for 3 minutes OR until the skin becomes nice and golden. Flip the chicken over and cook for 1 minute. Add in the chopped vegetables (garlic, onions, mushrooms, carrots and zucchini) all in once. Keep stirring for 2 minutes.






3. Add in the salted rice malt and stir once. Cover with a lid and steam for 10 minutes over low heat. Open the lid and then add in the canned tomatoes, amazake, rice wine and mirin. Simmer for 5-7 minutes over medium heat or until the sauce has thickened. Adjust the taste with salt & pepper.




4. Serve onto a plate along with garlic rice. Garnish with some herbs if you want to.






<Miwa’s tips>

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


・Carrots take the longest to cook so cut them smaller than the other vegetables so that everything cooks evenly.


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


・You can swap Amazake for 2 teaspoons of honey. You can also substitute the salted rice malt for 1 teaspoon of salt. Please start with a small amount of seasoning and adjust the taste at the end. This way it won’t be too salty or sweet.


・Make sure to keep stirring periodically while you are simmering. It burns easily once the sauce starts to thicken more.


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

<Recommended side dishes>

ASIAN GINGER DRESSING

Japanese potato salad


<Storage time>

Store in an air-tight container in the fridge for up to 3 days.



 

<Did you try this recipe??>


Let me know by tagging me on Instagram


I love to see your creations!



<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!


 



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