I love White miso. Everyone knows her brother, dark miso. It’s in miso soup. But White miso is lighter, richer, and even a bit sweeter. I have it on toast with eggs (which I recommend), I have it in soups, as you know, and I have it in marinades. This miso marinade is amazing with white fish of any kind and chicken. Very versatile, and very simple. If you have anything from this blog – have this recipe. If you would rather have it with fish – marinade for 1-2 hours and cook in a frying pan for 2-4 minutes on each side.
Miso Glazed Chicken
- 1/4 cup white miso
- 3 tbsp soy sauce
- 3 tbsp mirin
- 2 tbsp white wine vinegar
- 1 tbsp palm sugar (or cane sugar)
- 500g chicken breast
- olive oil for cooking chicken (1/2-1 tbsp)
In a medium bowl mix miso, soy, miring, white wine vinegar and sugar together until combined
Add chicken and stir to coat completely
In a frying pan heat some oil
Let refrigerate for at least 2 hours, no more than overnight.
When ready to cook, heat a frying pan with oil to medium-low heat
Cook the chicken for 6 minutes on each side, or until no longer pink in the middle (this will vary based on breast thickness)