- Meat and poultry
- Cuts of chicken
- Chicken breast
Chicken is marinated in a Japanese-inspired Misoyaki mix of miso, soy sauce and sake then baked in this flavourful, low-effort dish.
2 people made this
- 120ml white (shiro) miso
- 120ml sake (Japanese rice wine)
- 120ml soy sauce
- 55g light brown sugar
- 2 teaspoons Asian (toasted) sesame oil
- 450g boneless, skinless chicken breast, cut into strips
MethodPrep:10min ›Cook:30min ›Extra time:30min marinating › Ready in:1hr10min
- Mix white miso, sake, soy sauce, brown sugar and sesame oil together in an oven-safe glass or ceramic baking dish. Stir in chicken strips. Cover with clingfilm and let marinate in the fridge, at least 30 minutes.
- Preheat oven to 190 C / Gas 5.
- Bake in the preheated oven until marinade has thickened and chicken has cooked through, 30 to 35 minutes.
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Miso Chicken Bowl with Cucumbers and Furikake
A lot of traditional Japanese marinades call for mirin or sake (delicious, but sugary and alcoholic, respectively, so not very detox-friendly). We’ve found that coconut aminos bring a similar sweetness that complements the salty miso. It’s worth noting that miso and coconut aminos tend to burn on the grill. We learned a tip from the Japanese food blog Just One Cookbook: Completely wipe the marinade off the chicken before grilling. Don’t worry, the marinade soaks in for twenty-four hours beforehand, so you won’t lose any flavor.
1 pound boneless skinless chicken thighs
¼ cup coconut aminos, plus extra for serving
4 Persian cucumbers, sliced into medium-size diagonal pieces
cooked brown rice, quinoa, or fonio
1. Whisk together the miso and coconut aminos until smooth. Add the chicken thighs, making sure they are completely coated. Cover and marinate in the fridge for 24 hours.
2. Heat a grill pan over medium heat. Remove the thighs from the marinade, wiping off any excess with a paper towel. Brush the grill pan with a little avocado oil and add the chicken to the pan. Cook for about 5 minutes on each side, or until the internal temperature reaches 165°F.
3. While the chicken cooks, toss the cucumbers with the lime juice and a generous sprinkle of furikake. Taste and add a pinch of salt if needed (the saltiness of furikake varies from brand to brand).
4. Let the chicken rest for 5 minutes before slicing. Serve over the grain of your choice with the cucumbers and extra coconut aminos on the side for drizzling and dipping.
20 Best Recipes That Start with Miso Paste
Miso is a fermented paste made with soybeans and rice or barley that's known for its umami flavor, the so-called fifth taste. Besides being a mighty flavor agent in Japanese cuisine, miso paste is also a nutritional powerhouse of probiotics and antioxidants. That's a lot of goodness concentrated in one little dollop of miso. Fermented soybean paste has been a staple of Japanese cuisine dating back to 14,000 B.C., but it's enjoying a resurgence of popularity as adventurous cooks come up with new ways to use it. Give these miso paste recipes a try and see what a concentrated hit of nutty, sweet, salty, umami flavor does to all kinds of food.
Japanese Fried Chicken (Shio Koji Karaage)
Quick Tip: Make sure to deep fry only a few pieces at a time so the oil temperature will not drop too low. If the oil temperature is too high, Shio Koji can be easily burn before the chicken is cooked through. If you are not sure if the chicken is done, use a knife to cut the thickest piece of chicken and check inside.
Message from Nami: “Chicken Karaage (Japanese Fried Chicken) is crispy on the outside and juicy and tender on the inside. With Hikari Miso's Shio Koji, it tastes even better with the additional umami flavor. If I could only recommend one shio koji recipe, this Karaage would be it!”
About Nami: A native of Yokohama, Japan, Nami inherited her passion for cooking and her culinary basics from her mother. In 2011, she started a blog "Just One Cookbook” to organize her Japanese recipes that she had been sharing with her friends. The blog, featuring easy-to-follow instructions and beautiful pictures, has become extremely popular around the world. In December 2013, she published an ebook titled "Just One Cookbook – Essential Japanese Recipes" with 33 easy and simple recipes from her archives. Nami currently resides in the San Francisco Bay area with her family.
Shio Koji is a traditional Japanese ingredient made with a fermented rice malt (koji) and salt (shio). The enzymes contained in shio koji break down proteins to draw umami out of meat and fish. Shio Koji is in liquid form with the tiny half-dissolved grains of rice malt and packaged in a convenient plastic bottle. [&hellip]
How to Make Yuzu Miso Dressing
Ingredients You’ll Need
- White miso (No yuzu extract/juice? You can totally use lemon and it’s still delicious!)
- Rice vinegar (rice vinegar is mild, and I strongly recommend using it for all kinds of Japanese recipes. If you need to substitute, please adjust the amount of vinegar and may need to add more sugar)
- Salt and pepper
Overview: Quick Process
- Mix all ingredients except for the oil.
- Gradually add oil while whisking.
- Taste and adjust the flavor.
The perfect miso for this dressing is to use a mellow flavored white miso so you can enhance the profile of yuzu (or other citrus). I highly recommend Hikari Miso’s Organic White Miso.
This product is USDA Certified Organic and made from organic rice and soybeans. It has a light yellow color original to Shinshu style miso. A high volume of rice koji culture produces its mild taste and smooth texture.
You can get this miso on the following place.
Tip 1: Use a large flat salad bowl.
For a family of four, you may not need a large salad bowl that you use for a party. But if you use a flat plate or shallow salad bowl, all the ingredients spread out voluminously and still look grand on your dining table.
Tip 2: Use different texture and colors.
Japanese salad doesn’t really use nuts for crunch, so here I intentionally cut the cucumber in larger chunks to elevate the texture. I also use romaine lettuce for extra crispness and as the base layer. Avocado adds creaminess and a little extra substance to the plate. And lastly, red cherry tomatoes for their juiciness and vibrant color.
Tip 3: Include 2 decorative ingredients that pop in the salad.
Extra details matters when creating a beautiful salad. So I incorporated half-opened sugar snap pea pods and thinly sliced red radish that are vowed to bring attention to the plate.
Chicken with Miso
Try this delicious recipe from the Electric Kitchen!
- 2 pounds boneless skinless chicken cut into bite-size pieces
- 1 tablespoon vegetable oil
- Minced garlic, to taste
- Minced ginger, to taste
- 1/4 cup sugar
- 1/2 cup miso (Japanese fermented soybean paste)
- 1/4 cup sake (Japanese rice wine)
- 1/4 cup mirin (Japanese sweet rice wine)
- 1 can (14 1/2 ounces) chicken broth
- Preheat oven to 500°F with rack in middle.
- Pat chicken dry, then roast, skin side up, in 1 layer in a 17- by 12-inch shallow baking pan until skin is golden brown, 35 to 40 minutes.
- While chicken roasts, soak wood ear mushrooms in 4 cups water until softened, about 15 minutes. Drain in a sieve, then rinse well and discard any hard pieces. Drain well, squeezing out excess water.
- Transfer roasted chicken to a bowl and pour pan juices through a fine-mesh sieve into a 1-quart glass measure. Let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. Add enough stock to bring total to 4 cups liquid.
- Reduce oven to 300°F and move rack to lower third.
- Peel burdock root, and, if more than 1-inch-thick, halve lengthwise. Cut crosswise into 1-inch pieces. Transfer burdock root to a bowl, then add vinegar and 2 cups water.
- Heat oil in a 7- to 8-quart heavy pot over medium-high heat until it shimmers, then sauté onions until softened and beginning to brown. Add shiitakes, ginger, and garlic and sauté until garlic is golden, 3 to 5 minutes.
- Add mirin and boil, stirring and scraping up any brown bits, 1 minute. Stir in miso and soy sauce, then stir in chicken, wood ear mushrooms, burdock (drained), stock mixture, and remaining 4 cups water. Bring to a boil, skimming off any froth.
- Cover pot and braise in oven until chicken is tender, about 1 hour.
- Stir in mustard greens and continue to braise, covered, 5 minutes. Serve in shallow bowls.
How to make Creamy Miso Chicken Pasta
Here&rsquos what you&rsquore going to need:
Bring a large pot of salted water to the boil, and then cook 1 pound of pasta according to package directions. About four minutes before the pasta is done, add some broccoli florets to the hot water. While the pasta cooks, you can cook the chicken and make the miso sauce.
Cut two boneless, skinless chicken breasts into 1-inch pieces then season with salt and freshly ground black pepper.
Add olive oil to a large skillet over medium-high heat. Then, add the chicken until cooked through and browned on all sides.
Remove the chicken from the pan and turn the heat to low. Add butter to the pan, once the butter melts add the miso. Stir the butter and miso until combined. Now, remove the pan from the heat completely.
Add the Greek yogurt and stir to combine.
When done, drain the pasta and broccoli, reserving 1/4 cup of the pasta cooking water. Then, add the pasta, broccoli and reserved water to the sauce.
Now, add some shredded Parmigiano-Reggiano cheese.
Add the chicken then use tongs or two large spoons to toss the pasta.
Serve the pasta with a handful of finely sliced green onions sprinkled on top.
Watch the video: Ράμεν με κοτόπουλο - Ιαπωνία. Άκης Πετρετζίκης (January 2022).