Seasame, miso and ginger chicken

I made this sauce for swordfish and it turned out really delicious, so I decided to try it with chicken. It was so tasty that I also added my favorite avocado.※ I used an umeboshi that was lightly salted and sweet. Be careful about the salt content if you use a heavily salted umeboshi.The umeboshi fruit will stick to the frying pan, but since it adds an accented flavor, add it to the dish. Recipe by Ayumeshi

A hamburger restaurant that has now closed used to serve miso and sesame hamburgers. I wanted to eat it one more time, so I tried making this. The sauce is a bit different from what was used in the restaurant, but it goes perfectly with chicken!I also recommend using this sauce with hamburger patties. It's tasty with lots of sesame added. Recipe by Mabutan

I wanted to create a recipe using the red miso from Nagoya, my home town. The rich flavor is delicious even when cold, so it's great in bentos.Red miso used in a teriyaki becomes even more fragrant! It does burn easily, so watch as it cooks. For 2 bentos. Recipe by La semaine du gout

I love this miso soup and make it all the time.Adding grated onion helps to make the meatball soft.Japanese soup stock (dashi) will give it an added flavor, but even without it, the chicken meatballs alone will produce a good stock.The soup goes very well with garlic miso. Recipe by Wanko mama

This is a variation of the "Sautéed Chicken with Soy Sauce Butter."When sautéing the chicken, if you only add a little oil the chicken will burn easily, so add a generous amount of oil.A lot of oil will seep out of the skin, so make sure to wipe it away before flipping over your chicken to cook the other side. Recipe by Nanohana uchan

When I seasoned chicken wings with our glossy sweet miso one day and they were delicious.I used a non-stick frying pan. If the sauce looks like it might burn in step 2 add more oil.When you eat them it will be very messy so remember this before serving.By adding some mirin at the end the miso sauce will turn out glossy. Recipe by Marshan

I made Kanagawa prefecture's popular pork dish "Tonzuke" with chicken.Use a non-stick pan to prevent scorching.Wipe off excess oil from the chicken with a paper towel when cooking.You could enjoy it wrapped with lettuce or have it at barbecues. Recipe by bvivid

This inspired"Sweet and Salty Miso Flavored Stir-Fried Udon Noodles".-Adjust the amount of doubanjiang to your preference.-Add any vegetables that are left in your fridge. Recipe by bobitin

Sardines simmered with ginger are tasty, but you can get tired of them after a while; so, I was inspired by a recipe for mackerel miso simmer to polish it up.I used sardines that were about 12-13 cm long. Recipe by Raby

I created an easy recipe that will warm you up during the cold winter months.The cooking time for Steps 4-6 are an approximate. Adjust to your preference. Recipe by caramel-cookie

My wife is from Nagoya, Japan and she loves miso everything so one night i decided to make this miso salmon and it was so good. This is why i am sharing it with all of you.

Chicken breast and new harvest spring cabbage were both on sale, so I bought a ton!! I stir-fried them in a sweet-salty miso sauce to go well with rice.Season the chicken breast as described to prevent it from getting dry and stringy. I used 4 tablespoons of sake and 1 tablespoon of soy sauce this time, but adjust the amounts to the amount of chicken you are using!!!I think this should be delicious with new harvest sweet onion added to the spring cabbage. Recipe by Hekito mama

I used to cook this in a pan, but using the oven seems easier to clean. I have a baby daughter now and it's good to use a quieter cooking method, especially while she's having a nap. It turned out good :)

I was trying to think of some handy recipes for side dishes that I can make when I'm short on time. Since this meat is marinated in sauce, you can prepare the sauce beforehand and then you just have to steam-bake the chicken when you want to eat it.While the meat is resting in the refrigerator, give the meat a rub sometimes through the bag to blend in the flavours. The salt content of the miso varies from brand to brand so please adjust the amount accordingly. Recipe by Raby

Originally, this chicken was pan-fried with olive oil. Then I thought, since the mayonnaise was mixed in at the end, why not try adding it from the beginning. So I tried and it was a success.If the chicken gets scorched at Step 5, remove the burnt part with paper towels so it looks better. Recipe by SKYDRIVE

Here is an easy air fried tuna steak smothered in miso ginger sauce. Oh so tasty!

I had a lot of miso, but didn't want to use it up in miso soup, so I made this glaze.Be careful not to burn it.If you prefer it sweeter, add more sugar.It also goes well with ichimi spice. Recipe by Arusutoromeria.

I tried making a zucchini dish that goes well with rice.For the seasoning, just mayonnaise is fine, but adding miso makes the dish a perfect accompaniment to rice.● Cook over high heat.● The salt content of the miso will vary, so taste it as you go and adjust the seasonings as necessary. Recipe by Raby

I came up with this recipe since my husband was in the hospital, and I felt for him being served bland white rice all the time, and wanted something to help whet his appetite.The nice fragrance gives a tasty boost to yaki-onigiri. I recommend spreading it on yaki-onigiri, then pour on some green tea and serve it up as ochazuke.I use awase-miso (a mix of red and white miso), but please use your choice of miso.If the water is leached out of the leeks, just reheat and evaporate it out so that it will keep. Recipe by Keichon

I wanted to eat rich miso hot pot so I used hacho miso. If you add udon noodles to the broth at the end, it will also be delicious.* Use any kinds and amount of vegetables you like.* Adjust the amount of miso according to your preference. Recipe by annnnn

I wasn't a big fan of store-bought sesame sauce since the sesame flavor is too strong for me. But I added more ingredients with strong flavors and aromas such as miso and garlic. Now I find it really tasty and easy to eat.You can swap the amount of mirin and sugar. You can enjoy both types, thick and thin. Recipe by *3103*

My grandmother used to make this sesame vinegar miso, which goes well with vegetables. It was passed down from my grandmother to my mother, and then to me. In my opinion, it has a real homemade taste.The vinegar miso is quite thick, and the flavour is strong. Dip into the veggies. Recipe by Snow*Love

I thought that this should work well in bentos, and tried it out.They really go well with rice or with drinks.If you are using this in a bento, marinate the chicken the night before in the refrigerator.Since the marinade has mirin in it, the chicken tends to burn easily. Pan fry over low heat to prevent that.The shiso leaves stick easily, so be careful not to cook the chicken for too long after wrapping the pieces with shiso leaves. Otherwise the leaves will turn black.When you turn over the chicken after putting on the shiso leaves, cooking chopsticks are better suited than a spatula. Recipe by Makuma-

Since I had chicken...I think firm rice is more delicious than soft.So I recommend cooking for firm rice. It's also OK to use regular soy sauce! This is lightly seasoned, so adjust to your liking.Also check out my blog (Japanese only)http://tmnr14.blog17.fc2.com/ Recipe by Nico

I added miso to make this variation of my regular soy sauce-based simmered chicken drumstick and daikon radish recipe.If you wait about half a day before eating it, the flavors will be absorbed better.If you don't have time for that, just simmer the daikon radish longer, until it absorbs the flavors. Recipe by Musumedaburu

I wanted to eat rice with oysters, and came up with this recipe.Dissolve the red miso completely so that no lumps remain. Recipe by Takunosupu-n

This chili pepper miso sauce with vinegar is a variation of the Korean "Chogochujang" sauce, which is often used for sashimi and seasoning for other dishes. I uploaded this recipe because when I combined the leftover sauce with some burdock, it came out really tasty. You can use the sauce with fresh or boiled vegetables, boiled meat (chicken or pork), or sashimi. It's really delicious and very convenient to make a lot so that you have it in stock.The main point is to thoroughly remove all of the water from the burdock after boiling. This recipe uses Korean brand powdered chili pepper, but if you can't get any, you can use ichimi chili pepper powder. But Japanese chili pepper is really spicy, so adjust it to taste. You can also adjust the amount of vinegar and sugar. Recipe by Heartful Kitchen Rei

We had an abundance of sad looking vegetables in the fridge, so I steamed and paired them with baked salmon. The miso-soy-mirin dipping sauce works well for both the vegetables and the salmon.

This was a recipe taught to me at the place I worked more than 10 years ago.This recipe works better if you use miso without dashi added. You have to constantly stir the sauce, so I think it is a good idea to make it when you have some spare time. The miso will splatter of the pot and stain your clothes, so I suggest wearing an apron!. Add more sesame oil if you prefer. Recipe by kenken mama

I like ginger stir-fries but I get sick of them if they are always the same. I thought about adding miso, and this is how it turned out.It will have a nice fragrance if you let it brown slightly, but mind you don't let it burn. I made this for my bento, so I sliced the meat into easy to eat pieces in advance. You can slice it into any size you like. Recipe by Raby