Miso chicken is a surprisingly simple yet incredibly flavorful dish that elevates humble chicken breasts to a culinary masterpiece. The savory depth of miso paste, combined with the umami richness of soy sauce and the subtle sweetness of mirin, creates a glaze that's both addictive and incredibly versatile. Whether you prefer a quick weeknight meal or a more involved, restaurant-quality experience, this recipe offers two distinct cooking methods to suit your needs. One method is a speedy pan-fry, perfect for busy evenings, while the other utilizes a slow-roasting technique for exceptionally tender and juicy results.
This recipe explores both approaches, providing clear instructions and helpful tips to ensure success no matter your cooking skill level. Ready to transform ordinary chicken into an extraordinary meal? Let's dive into the step-by-step process to make delicious miso chicken, starting with our two easy methods.
Tools Needed
- Pan
- Chopsticks
- Mukimono knife
Ingredients
- Mein: 60g
- Sake: 40g
- Shiro Miso (Sweet Miso)
- Soy Sauce: 30g
- Chicken Thighs
- Dashi: 100g
- Rice Vinegar: 40g
- Mirin: 20g
- Soy Sauce (for Tosazu): 10g
- Bonito Flakes
- Salt: 15g
- Water: 500g
- Vegetable Oil
- Black Pepper
- Celery
Step-by-Step Instructions
Step 1. Prepare the Miso Chicken and Garnish
- Heat Mein and Sake for a few minutes to remove alcohol. Add Shiro Miso, Soy sauce, and mix well.
- Trim excess skin and fat. Poke tiny holes to absorb the sauce. Marinate chicken in the Miso sauce for at least 4 hours (preferably 24-48 hours).
- Combine Dashi, rice vinegar, mirin, soy sauce, and Bonito flakes. Bring to a boil, then remove from heat and let cool. Strain and refrigerate for at least 3 hours.
- Soak cucumber slices in salt water (15g salt in 500g water) for 15 minutes, then squeeze out excess water. Marinate in Tosazu.
Step 2. Grill the Miso Chicken
- Preheat charcoal. Grill chicken skin-side down over low heat, rotating occasionally to brown evenly. Baste with the remaining Miso sauce. Cook until 70% done on the skin side, then 30% on the meat side.
Step 3. Pan-Fry the Miso Chicken
- Heat vegetable oil in a pan. Sear chicken skin-side down over low heat for 8 minutes, then flip and cook for another 7 minutes, covered.
Step 4. Serve the Miso Chicken
- Cut the cooked chicken into slices and serve with Tosazu, cucumber pickles, and a sprinkle of salt and pepper.
Read more: Vegan Braised Lotus Root (Yeongeun Jorim): Easy Korean Recipe
Tips
- Use a sweet miso for best results. If using salty miso, adjust the amount of soy sauce accordingly.
- Marinating the chicken for a longer time allows it to fully absorb the miso flavor.
- When grilling, be careful not to burn the miso sauce, as it burns quickly.
- For pan-frying, use low heat to prevent burning. Use a lid to help cook the chicken evenly.
Nutrition
- Calories: varies*
- Fat: varies*g
- Carbs: varies*g
- Protein: varies*g
FAQs
1. Can I use different types of miso paste?
Yes! White miso is milder, while red miso is richer and more robust. Experiment to find your favorite!
2. What can I serve with miso chicken?
Miso chicken pairs wonderfully with steamed rice, roasted vegetables, or a simple green salad. It's also great in bowls or over noodles.
With its versatile cooking methods and irresistible flavor, miso chicken is a recipe you'll return to again and again. Whether you choose the quick pan-fry or the tender slow-roast, the result is a delicious and satisfying meal that's perfect for any occasion. Enjoy the incredible umami flavors and the ease of this simple yet impressive dish!