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Sukiyaki-Style Stewed Mizuna Greens and Chicken
Sukiyaki-Style Stewed Mizuna Greens and Chicken

Before you jump to Sukiyaki-Style Stewed Mizuna Greens and Chicken recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

Most of us believe that comfort foods are bad for us and that we have to stay away from them. Sometimes, if your comfort food is made of candy or other junk foods, this is true. Other times, however, comfort foods can be altogether nourishing and it’s good for you to consume them. Several foods honestly do elevate your mood when you eat them. If you are feeling a little bit down and need a happiness pick me up, try a few of these.

If you want to battle depression, try consuming some cold water fish. Cold water fish like tuna, trout and wild salmon are high in DHA and omega-3 fatty acids. DHA and omega-3s are two things that truly help the grey matter in your brain run a lot better. It’s the truth: eating tuna fish sandwiches can really help you overcome your depression.

Now you know that junk food isn’t necessarily what you have to eat when you are wanting to help your moods get better. Try a few of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to sukiyaki-style stewed mizuna greens and chicken recipe. You can cook sukiyaki-style stewed mizuna greens and chicken using 7 ingredients and 4 steps. Here is how you do it.

The ingredients needed to cook Sukiyaki-Style Stewed Mizuna Greens and Chicken:
  1. Provide Mizuna greens
  2. Take Chicken thighs
  3. Use cm Grated ginger (tubed type)
  4. Use Sake
  5. Take ■ Mirin
  6. Take ■ Sugar
  7. Use ■ Soy sauce
Steps to make Sukiyaki-Style Stewed Mizuna Greens and Chicken:
  1. Cut the mizuna into 4 cm lengths. Chop the chicken into bite-sized pieces.
  2. Heat the vegetable oil in a frying pan, add the ginger, fry both sides of the chicken, then sprinkle in the sake.
  3. Pour in the ■ ingredients, bring to a boil, cover, then simmer for 5 minutes over low heat.
  4. Add the mizuna, and bring to a simmer again.

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