miso chicken

Sometimes, the beauty of a dish can be found in its simplicity. Often we want more, more more on our plates & end up overlooking the qualities of each individual aspect.

That, that right there, don’t do that here.

This dish is so amazing, it needs time to be enjoyed for what it is & not what else is lacking on the plate. I’ll put it to you this way, we had four chicken breasts, and whilst we were trying to set up the dish for this shot, all three others were completely devoured. It was miso

Some things just can’t be helped. Standing over the kitchen counter, picking up pieces of chicken with our fingers & dipping them into the miso sauce. I know it’s not civilized, but it’s the truth. Sometimes though, that’s the best way to enjoy the things we love. By allowing yourself to do it exactly the way you feel without being tied down by manners or discipline.

I heard once that in India, they eat with their hands so that they can involve all of their senses fully whilst enjoying a meal. Sight, smell, taste, touch. Ok, maybe that’s not all the senses, but four out of five ain’t half bad. Don’t take my word for this though, it may not be true. I did absolutely no research on that fact before I wrote it. There it is, at least I’m honest though.

I highly recommend eating miso chicken the way we ate it though. Yea, I’m all for sitting down & having nice meal, but this way was pretty frickin’ good too.

Ingredients:
– 4 breasts chicken
– 250g white miso paste
– 1/2 cup sake or mirin
– 1 tbs rice vinegar or apple cider vinegar
– 1/2 lime juice
– 1in cube fresh ginger, chopped
– 2 tbs soya sauce
– 2 tbs sugar

Directions:
1. combine all ingredients in a bowl, cover& leave in the fridge to marinate 24 hours.
2. put 1tbs of oil or butter in a frying pan on medium-high heat.
3. cook the breasts 5 minutes per side.
4. pour the sauce into the pan & cook for another 3 minutes.
5. remove from the heat but allow the chicken to rest in the pan for 2 minutes before serving.

Helpful tips:
1. this dish is best accompanied with steamed vegetables such as carrots & broccoli. Another wonderful accompaniment is steamed rice.

…for more recipes from us, check out our archives.

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2 thoughts on “miso chicken

  1. Well, the recipe sounds good enough and I trust your judgement that it tastes yummy, but the photo somehow does not inspire me to eat it – the chicken should not look blackened – I’d rather see it a lovely toasty color. And the sauce looks too thick and gloopy – I’d have thinned it with a bit of stock or even some dilute miso, so that it drapes gracefully over the chicken and runs a bit on the plate. As you present it, it looks overcooked and congealed – it does not inspire me. Sorry.

    • Hi Ann,

      Thanks a bunch for your feed back. Looking at the picture I agree with you…. so I removed it for the time being & have intended to remake it for another photo opportunity. Mel & I like our meat a little charred around the edges, but you were right, that looked like it had been caught in a full on fire. As for the sauce, I didn’t even think about the appearance, it should have been thinner as far as aesthetics are concerned. If I were to make it again just for the purpose of consumption though, I would keep it nice & thick to mix in with my rice & make it sticky. Personal preference though.

      Once again, thanks for the input, it helps us to improve :)

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