Miso Glazed Chicken


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)

Enjoy! 🙂


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