Recipe: Appetizing Miso Butter Sautéed Chicken

Miso Butter Sautéed Chicken. Miso. ginger, garlic, butter, maple syrup and scallions. Years ago, I read an article on miso by Mark Bittman in the New York Times where he I use variations of it on everything. Grilled shrimp, sautéed spinach, charred green beans, baked tofu.

Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Sauteed Swiss Chard with Chickpea Miso Butter. You can cook Miso Butter Sautéed Chicken using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients of Miso Butter Sautéed Chicken

1. It's of Sautéed chicken.
2. It's 2 of Chicken thighs.
3. You need 1 of Salt and pepper.
4. You need 1 of Katakuriko.
5. It's of Sauce.
6. It's 20 grams of Butter.
7. Prepare 1 tbsp of White miso.
8. You need 1 tbsp of Mirin.
9. It's 1 tsp of Soy sauce.
10. Prepare 1/2 of Onion.
11. Prepare 1/4 each of Bell peppers (red, green, yellow).
12. Prepare 100 grams of Enoki mushrooms.
13. You need 3 of Green shiso leaves.

Just imagine butter melted with umami rich miso paste, and stirred-in the nutty and slightly sweet sautéed swiss chard. Serve this Miso Chicken with a side vegetable or over steamed rice, and miso soup, you'll be rewarded with a wholesome meal that wins over a takeout anytime. Rub the chicken well from outside the bag so the miso sauce is distributed evenly. Crispy chicken glazed in miso spicy house sauce.

Miso Butter Sautéed Chicken instructions

1. Cut the chicken thigh meat into pieces that are a bit bigger than you'd cut for karaage. Sprinkle both sides with salt and pepper, and dust with katakuriko..
2. Put a generous amount of oil in a frying pan, and start sautéing the chicken from the skin side first. Cover with a lid, and cook until golden brown..
3. Attention: Wipe out the excess fat that comes out of the chicken skin. The oil will splatter when you open the lid, so be careful..
4. While the chicken is cooking, make the sauce. Slice the onion and bell peppers thinly. Sauté the onion, bell peppers and enoki mushrooms in butter..
5. When the vegetables have become wilted and cooked, add the soy sauce, miso and mirin. Bring to a boil and the sauce is done. Mix the soy sauce, miso and mirin before adding to the pan..
6. Finely shred the shiso leaves. The sauce has a lot of ingredients, so serve the sauce on top of the chicken, and add the shiso leaves on top to finish. It has a wonderful aroma!.

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