Miso Chicken Bowl

Miso Chicken Bowl

Crispy and moist chicken coated in a savoury and delicious miso sauce served over a bowl of Japanese steamed rice.

  • 30 mins
  • Easy
  • Mains
  • 2 Servings

Ingredients

Serves 2

  • 2 boneless chicken thighs with skin on 
  • 2 tbsp of multi-purpose miso sauce (ensure to make this ahead of time)
  • 1 tbsp vegetable oil
Drizzling Sauce
Garnish
  • White sesame seeds
  • Spring onion
  • 2 servings of cooked Japanese rice

Directions

Preparation (24 hours before)

  1. Remove any moisture on the chicken by patting with kitchen towels.
  2. Place chicken into a zip lock bag and add multi-purpose miso sauce. Remove any excess air from the bag and close.
  3. Ensure each piece of chicken is coated with the sauce by massaging the bag.
  4. Put it in the fridge for up to 24 hours (any longer and the flavour will be too strong).

To cook:

  1. Once the chicken has marinated, take out the chicken and remove as much miso sauce as possible using kitchen towels.
  2. Add vegetable oil to a large frying pan, and spread evenly. Place chicken skin side down and turn on the heat between low and medium. 
  3. Slowly cook for about 7 minutes and use a spatula to press down occasionally to help sear the surface. Once the skin has browned nicely and the edges of the chicken have started to cook, flip it over and cook for another 5 minutes.
  4. Once both sides have browned, place chicken on a cutting board. Check the chicken has cooked all the way through.
  5. To make the drizzling sauce, wipe the frying pan clean with kitchen towel and add multi-purpose miso sauce and water.
  6. Gently simmer the sauce and turn off the heat once it has thickened. 
  7. Cut the chicken into strips, place on top of a bowl of rice and slowly drizzle the sauce over the chicken. Garnish with sesame seeds and spring onion. Enjoy!

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