{"id":20029,"date":"2018-03-19T22:35:57","date_gmt":"2018-03-19T21:35:57","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=20029"},"modified":"2018-03-19T22:36:29","modified_gmt":"2018-03-19T21:36:29","slug":"chicken-and-leek-in-miso-and-honey-sauce","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=20029","title":{"rendered":"Chicken and Leek in Miso and Honey Sauce"},"content":{"rendered":"

\"\"<\/p>\n

This recipe might be very simple, but it solves a very serious question: “what else to do with a big tube of miso?”. Even if I love miso soup, I don’t have it regularly, so I always look for new ideas, especially since I buy several tubs of miso every year in Japan. Like the majority of Japanese dishes, this one is quick to prepare and requires very few ingredients. Apart from being practical, it’s absolutely delicious and crowd-pleasing, the latter not being the case of all the Japanese dishes…<\/p>\n

I found it in a video, on one of my favourite Japanese websites “Three-Minute Cooking” (3\u5206\u30af\u30c3\u30ad\u30f3\u30b0<\/a>, only in Japanese). The vegetable used in the original recipe is called negi and it’s usually substituted in Western countries either by leek or white part of green onions. This time I have used young thin leeks, but you can try it with thick white and whiteish parts of green onion. As always, I’ve tweaked the proportions of the ingredients and in general slightly changed the cooking process, so – if you read or\/and understand Japanese – make sure you visit the\u00a03\u5206\u30af\u30c3\u30ad\u30f3\u30b0<\/a> website.<\/p>\n

If you look for some other miso cooking ideas, you might like some of these:<\/p>\n

\"Miso<\/a>
Miso Vinaigrette<\/figcaption><\/figure>\n
\"Asparagus<\/a>
Asparagus with Chicken and Miso<\/figcaption><\/figure>\n

 <\/p>\n

\"Chicken<\/a>
Chicken and Aubergine in Garlic Miso Sauce<\/figcaption><\/figure>\n

 <\/p>\n

\"Chicken<\/a>
Chicken and Potatoes in Miso Stew<\/figcaption><\/figure>\n

 <\/p>\n

\"Aubergine,<\/a>
Aubergine, Mushrooms, Chicken with Cashew Nuts in Miso Sauce<\/figcaption><\/figure>\n

 <\/p>\n

\"Grilled<\/a>
Grilled Aubergine in Ponzu, Miso and Sesame Sauce<\/figcaption><\/figure>\n

 <\/p>\n

\"Garlic<\/a>
Garlic Miso Grilled Chicken Skewers<\/figcaption><\/figure>\n

 <\/p>\n

\"Snow<\/a>
Snow Peas Shira Ae<\/figcaption><\/figure>\n
\"Buckwheat<\/a>
Buckwheat with Miso<\/figcaption><\/figure>\n
\"Mackerel<\/a>
Mackerel Simmered in Miso (Saba no Miso ni)<\/figcaption><\/figure>\n

 <\/p>\n

TIPS: The Japanese love soft chicken skin. I don’t. I like it only when crisp and grilled, so I’ve skipped it here. I’ve also substituted chicken breast for chicken leg because I prefer it in quick stir-fried dishes. Choose whichever you prefer.<\/p>\n

I’ve added even more chilli than in the original recipe, but you can leave all the chilli out if you prefer.<\/p>\n

Preparation: about 20 minutes (+15 marinating time)<\/em><\/p>\n

Ingredients : (serves two)<\/em><\/p>\n

white and whiteish parts of 4 thin leeks, cut into bite-sized pieces (or the same parts of 8-10 thick green onions)<\/em><\/p>\n

1 big chicken breast<\/em><\/p>\n

oil<\/em><\/p>\n

Marinade:<\/em><\/p>\n

2 tablespoons low-sodium soy sauce (or 1 tablespoon, if your soy sauce is standard)<\/em><\/p>\n

2 tablespoons cooking (i.e. cheap) sake (not mirin, which is sweet cooking sake because the honey already makes this dish sweet enough)<\/em><\/p>\n

Miso sauce:<\/em><\/p>\n

4 tablespoons miso (I have used red miso)<\/em><\/p>\n

1 tablespoon crushed garlic<\/em><\/p>\n

1 teaspoon grated fresh ginger<\/em><\/p>\n

1 tablespoons cooking sake (not mirin)<\/em><\/p>\n

2 tablespoons honey<\/em><\/p>\n

(1 teaspoon chilli flakes or crushed dried medium hot chilli pods)<\/em><\/p>\n

Cut up the chicken breast into bite-sized pieces.<\/p>\n

Combine with sake and soy sauce and put aside for 15 minutes.<\/p>\n

In the meantime prepare the miso sauce, combining all its ingredients.<\/p>\n

Heat 1 tablespoon oil and stir-fry the leek pieces until slightly browned.<\/p>\n

Take them out of the pan.<\/p>\n

Add more oil if needed and stir-fry the chicken pieces until half-cooked.<\/p>\n

Add the miso sauce and the leek and let the dish simmer at low temperature until the chicken is cooked.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

This recipe might be very simple, but it solves a very serious question: “what else to do with a big tube of miso?”. Even if…<\/p>\n","protected":false},"author":1,"featured_media":20036,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[185,82,125],"tags":[45,88],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/20029"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20029"}],"version-history":[{"count":10,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/20029\/revisions"}],"predecessor-version":[{"id":20060,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/20029\/revisions\/20060"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/20036"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20029"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20029"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20029"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}