★★★★★ Cooking time: 90 minutes, Preparation: 30 minutes + Hot Cook (step 1): 15 minutes + Hot Cook (step 2): 45 minutes
This recipe is now a regular part of our family’s delicious Hot Cook menu! It’s a rich yet refreshing stew with lots of ingredients and a miso flavor that makes you want to drink more beer! Of course, it also goes well with white rice as a side dish.
I really wanted to try to recreate the stewed pork of a yakitori restaurant I used to go to often, so I decided to see if I could make a dish that tasted just like it with the Hot Cook.
I searched for an official Hot Cook recipe that I could use to reference and found the “Motsuni” menu.
The official Hot Cook recipe uses chicken skin and burdock root as ingredients, and soy sauce, mirin sweet sake, and vinegar as seasonings.
This recipe is quite similar to the stew of a yakitori restaurant, full of ingredients, flavored with miso, rich yet refreshing.
The ingredients included not only chicken skin but also chicken thighs and vegetables such as carrot, radish, konnyaku as well as burdock. I also remember that the yakitori restaurant was using condiments, green onions, which were delicious.
So I decided to try to recreate the taste of that restaurant by referring to the official Hot Cook recipe for “Motsuni” and changing the ingredients and seasonings to my original version.
WHAT IS HOT COOK？
Hot Cook is Japanese popular cookware, waterless automatic cooking pot series, made by SHARP. Just put the ingredients in the pot and press the switch to automatically prepare a variety of dishes.
HOT COOK 1.6L size (for 2-4 people), Latest model with a fluorine-coated inner pot
This article introduces recipes using the Hot Cook, which has become an indispensable part of our home.
Hot Cook Recipe [Miso-Stewed Chicken] One Point Advice
- You should definitely drain the oil from the chicken skin. This alone will upgrade the flavor of the finished stew considerably. It also gives it a great texture.
Hot Cook Recipe [Miso-Stewed Chicken] Ingredients: 4 people
- Chicken skin: 150g – 200g
- Gobo (burdock root), cut into 1cm wide slices: 1/2 piece
- White onion (green part only): 1 piece
- Ginger, Slice lightly: 1 piece
- Water: 800ml
- Chicken thigh, cut into bite-sized pieces with skin still on: 150g
- Carrot, cut into thin chunks: 1 piece
- Daikon (Japanese radish), cut into thin bite-sized pieces: 1/4 piece
- Konnyaku, cut into thin bite-sized pieces: 1/2 sheet
- Garlic: a clove *A little jarred garlic is also OK.
- A little green onion, finely chopped: A little (for condiment)
- Miso: 4 tablespoons (You can use store-bought miso with soup stock.)
- Soy sauce: 1 tablespoon
- Mirin sweet sake: 1 tablespoon
- Suger: 1/2 teaspoon
- Sesame oil: 1 teaspoon
- Soup stock: 1/2 teaspoon (I used powdered soup stock.)
Hot Cook Recipe [Chicken Miso Stew] How to make
Hot Cook STEP 1: Remove the oil from the chicken skin
(cooking time: about 15 minutes)
- Cut burdock root into 1cm wide slices.
- Prepare only the green part of the white onion.
- Cut a piece of ginger into thin slices.
Put the chicken skin, burdock root, white onion, ginger into the pot, and add water.
Make manually => Make soup => Do not mix => Set cooking time to “15 minutes” => Start
When you hear the finishing chime, open the lid and transfer all the contents of the pot to a colander, being careful not to burn yourself.
After removing the green onions, wash the chicken skin, burdock root, and ginger in lukewarm water.
Hot Cook STEP 2: Add the ingredients and finish the stew
(cooking time: about 45 minutes).
- Cut the chicken thighs into bite-sized pieces, leaving the skin on.
- Cut the carrots into thin chunks.
- Cut daikon (Japanese radish) into thin bite-sized pieces.
- Cut konnyaku into bite-sized pieces, sprinkle with a little salt, and pour boiling water over it to remove any stickiness.
- Finely chop a clove of garlic.
- Prepare the seasoning.
First, put the chicken skin and burdock root into the hot cooker pot.
Next, add the chicken thighs, carrots, radish, konnyaku, and garlic.
Finally, add all the seasonings to the pot. This is waterless cooking, so no water is added.
This step is to cook using the Hot Cook’s “Motsuni”, which is a waterless cooking method.
Select a menu => Search by menu number => Set menu NO. to “372” => Start cooking => Start
When you hear the finishing chime, open the lid, mix it up, and put it in a bowl.
Finally, sprinkle with chopped small green onions to complete the dish.
It’s delicious! This is an elegant, miso-based dish that recreates the taste of my favorite restaurant.
I could not stop drinking beer! But, of course, as a side dish, it also goes well with white rice.
I went through a lot of trial and error in making this dish, so it took me three hours to cook.
During the cooking, I thought it would be better to follow the official recipe and added vinegar, but right after that, I decided to follow my own cooking method and washed off the vinegar from the ingredients with warm water.
It took me a long time to wash off the vinegar from the ingredients with warm water, but I’m sure it will be fine next time. I now know exactly what ingredients to use, what seasonings to use, and how much to use!
We now have one more delicious Hot Cook original dish in our house!
HOTCOOK 1.6L size (for 2-4 people), Latest model with a fluorine-coated inner pot
HOTCOOK 2.4L size (for 2-6 people), Latest model with a fluorine-coated inner pot