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Uncut Recipes

Negi Miso Chicken Recipe ( ネギ味噌チキン )

Recipes > Japanese Recipes > Japanese Main Course


 

Japanese Negi Miso Chicken Recipe ( ネギ味噌チキン )
Photo: Sara Harris

 

 

TRADITIONAL JAPANESE RECIPE: Negi Miso Chicken Recipe ( ネギ味噌チキン ) is probaly one of my favourite recipes. This sauce has a base of Miso and Tokyo Negi Onions. Negi Onions are like giant Green Onions, very common in Japan. While you'd normally want to use the whole vegetable, for the Negi Miso Chicken Recipe ( ネギ味噌チキン ) you'll only need the green part.

If you cannot find Negi Onions where you live, a good alternative is definitely Leeks and Scallions.

The Negi Miso Sauce is both salty, due to the Miso Paste, and sweet. It's the equivalent of Pesto Sauce in the west.. or something along that line.

 

 

 



Skill Level: Skill Level Time: 3 Hours
Price: Price Serves: 4 People


 

 

 

Ingredients:





  Conversions


  • Metric:

     

     

     

    1kg Chicken Thighs
    ( or Breasts )

    27gr Neutral-Flavored Oil
    ( Vegetable, Canola, etc )



    For the Negi Miso Sauce:

    200gr Negi
    ( only green part - long Green Onion )

    85gr Miso
    ( Awase Miso recommended )

    60gr Mirin

    60gr Sake

    26gr Sesame Oil
    ( roasted )

    25gr Sugar

    5gr Soy Sauce




  • Imperial:

     

     

     

    2lb Chicken Thighs
    ( or Breasts )

    0.95oz Neutral-Flavored Oil
    ( Vegetable, Canola, etc )



    For the Negi Miso Sauce:

    7.05oz Negi
    ( only green part - long Green Onion )

    2.99oz Miso
    ( Awase Miso recommended )

    2.11oz Mirin

    2.11oz Sake

    0.91oz Sesame Oil
    ( roasted )

    0.88oz Sugar

    0.17oz Soy Sauce




  • Cups:

     

     

     

    4 portions Chicken Thighs
    ( or Breasts )

    2 tablespoons Neutral-Flavored Oil
    ( Vegetable, Canola, etc )



    For the Negi Miso Sauce:

    2 packed cup Negi
    ( only green part - long Green Onion )

    5 tablespoons Miso
    ( Awase Miso recommended )

    4 tablespoons Mirin

    4 tablespoons Sake

    2 tablespoons Sesame Oil
    ( roasted )

    2 tablespoons Sugar

    1 teaspoons Soy Sauce




 

 

 

Directions:


 

01 - Chop the Green Part of the Negi into thin rings.

02 - Heat the Sesame Oil on high heat in a large frying pan and stir fry the Green Negi rings until wilted.

03 - Add Miso, Sugar, Mirin, Sake, and Soy Sauce, and keep stirring. Once the Sauce is dehydrated, turn off the heat and set aside to cool down a little.

04 - Wash the Chicken and pat dry with some Kitchen Paper.

05 - In a bowl ( or Ziploc bag ), combine the Chicken with the Negi Miso Sauce.

06 - Cover the bowl with some cling film and let Marinate for at least 3 hours in the fridge.

07 - In a large frying pan, heat Oil on high heat and cook the Chicken until it's golden brown on one side.

08 - Flip the Chicken and cover with lid.

09 - Cook for 10-15 minutes or until the Chicken is well done. Serve immediately.





Notes:


- STEP 03: The Sauce burns very easily due to the Miso Paste, so keep stirring while you cook it.




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Japanese Negi Miso Chicken Recipe ( ネギ味噌チキン )



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03 Reviews

Ann
February 06, 2020

I made it last night and froze some ready to use next time. Lovely recipe!




Ruth
February 06, 2020

Very handy sauce versatile too.




Alyssa
January 04, 2020

I couldn't find this Negi Onions you talked about so I used regular green onions and I love this recipe. Thanks for sharing this easy and simple chicken recipe.










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