Japanese Cookbook

Negi Miso Chicken

Name: Negi Miso Chicken
Prep time: 5 min
Cook time: 2 h 35 min
Total time: 2 h 40 min
Yield: 2 servings
Cuisine: Weeknight Meal
Ingredients: 1 Tokyo negi (naga negi; long green onion) (green part only; roughly 1 cup, 240 ml; substitute leeks, green onions, or a combination for a similar flavor and texture) 1 240; 1 Tbsp toasted sesame oil (for cooking); 3 Tbsp miso (I use koji miso or awase miso); 1 Tbsp sugar; 2 Tbsp mirin; 2 Tbsp sake; ½ tsp soy sauce; 1 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob) 1 2.5; 1 lb boneless, skinless chicken thighs; 1 Tbsp neutral oil (for cooking)

2 servings

porsi

5 minutes

waktu aktif

2 hours 40 minutes

total waktu

Mulai Memasak

Bahan-bahan

1 Tokyo negi (naga negi; long green onion) (green part only; roughly 1 cup, 240 ml; substitute leeks, green onions, or a combination for a similar flavor and texture) 1 240

1 Tbsp toasted sesame oil (for cooking)

3 Tbsp miso (I use koji miso or awase miso)

1 Tbsp sugar

2 Tbsp mirin

2 Tbsp sake

½ tsp soy sauce

1 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob) 1 2.5

1 lb boneless, skinless chicken thighs

1 Tbsp neutral oil (for cooking)

Petunjuk

To Make the Negi Miso Sauce

Gather all the ingredients. Cut the green part of 1 Tokyo negi (naga negi; long green onion) into fine rounds.

Heat a large frying pan over medium-high heat. When it‘s hot, add 1 Tbsp toasted sesame oil. Then, add the sliced negi and stir-fry until wilted.

Lower the heat to medium low. Add 3 Tbsp miso, 1 Tbsp sugar, 2 Tbsp mirin, 2 Tbsp sake, ½ tsp soy sauce, and 1 tsp ginger (grated, with juice) and stir to combine. It burns easily because of the miso, so keep stirring while you cook. When most of the liquid has evaporated, turn off the heat and let cool.

To Make the Negi Miso Chicken

In a bowl or resealable plastic bag, combine 1 lb boneless, skinless chicken thighs with the negi miso sauce. Marinate for at least 2 hours.

Heat a large frying pan on medium heat. When it‘s hot, add 1 Tbsp neutral oil. Remove the chicken from the marinade, wiping off as much of it as you can since miso burns easily (and reserving the marinade to make a sauce later). Add the chicken to the pan. Cook the chicken until golden brown, then flip. Cook, covered, until the chicken is cooked through. Transfer the chicken to a plate.

Add the reserved negi miso marinade to the pan. Add 4 Tbsp water (or you can use sake) and stir. Bring it to a boil, then let it simmer for a few minutes (as the raw chicken was in the sauce). Serve the chicken immediately with the negi miso sauce. Enjoy!

To Store

You can keep the leftovers in an airtight container and store in the refrigerator for up to 7–10 days and in the freezer for a month.

Nutrisi

Ukuran Porsi

Kalori

433 kcal

Total Lemak

17 g

Lemak Jenuh

4 g

Lemak Tak Jenuh

12 g

Lemak Trans

1 g

Kolesterol

215 mg

Natrium

821 mg

Total Karbohidrat

13 g

Serat Diet

2 g

Total Gula

9 g

Protein

46 g