Negi Miso Chicken Recipe ( ネギ味噌チキン )

Photo: Sara Harris

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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.

 

 

 

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

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Ingredients:

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Conversions

 

 

 

Directions:

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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:

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

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Written by: Uncut Recipes

Disclaimer

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