Authentic home cooking from France, with US measurements. 
Miso Negi Chicken
Miso is a traditional food that has been eaten since the 4th century BC in China. It was later introduced to Japan in the 7th century by Buddhist monks. These monks, as well as nobles, considered miso a treasure. Miso comes in the form of a fermented paste, usually made from whole soybeans, a grain such as rice, buckwheat, barley, or oats, salt, spring water, and a fermentation culture.
Miso Negi Chicken
Miso is a traditional food that has been eaten since the 4th century BC in China. It was later introduced to Japan in the 7th century by Buddhist monks. These monks, as well as nobles, considered miso a treasure. Miso comes in the form of a fermented paste, usually made from whole soybeans, a grain such as rice, buckwheat, barley, or oats, salt, spring water, and a fermentation culture.
Open in Cookpad AppSteps
- 1
Wash the leeks.
- 2
Cut the leeks into small pieces. Heat the sesame oil in a large skillet.
- 3
Add the leeks and toss to coat.
- 4
Stir-fry over high heat for 5 minutes.
- 5
Add the miso paste and sugar.
- 6
Add the mirin, sake, and soy sauce.
- 7
Stir and cook until the liquid has evaporated, then remove from heat.
- 8
Cut the chicken into cubes.
- 9
Place the chicken in a large bowl and add the leeks.
- 10
Mix well and let marinate in the refrigerator for 4 hours.
- 11
Drizzle a little sesame oil in a skillet and add the contents of the bowl.
- 12
Cook over medium heat for 15 to 20 minutes, stirring frequently.
- 13
Transfer to a serving dish and sprinkle with sesame seeds.
- 14
It's ready!
- 15
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