Miso Butter Sautéed Chicken

The is a simple, yet fashionable french-style meat dish: the ever-popular chicken sauté. I take this to my husband's families' house every Christmas. I always decorated with red or green bell peppers.The butter and soy sauce flavor is so good and this dish is incredibly easy to make.Start cooking the chicken on the skin-side. If there's not enough oil, it will burn quite easily. When you flip the chicken over, wipe away an excess oil.When making the sauce, if you add a little garlic or miso to the onion, the flavour will be a bit different, but still delicious. Recipe by Nanohana uchan

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 tried re-creating a restaurant dish. Though they used chicken thigh, I used chicken breast.I thought it was pretty much like adding miso into the teriyaki chicken that I usually make at home.To make this chicken tender, first marinate with sake, sugar and salt then coat with katakuriko.If you don't have the white part of a Japanese leak, it's fine to omit. However the key ingredient to this dish is the green onions. So make sure to sprinkle plenty on top. Recipe by Hokkori-no

Of course I want to cut calories, even if it is with dry and tasteless chicken. But with this recipe, it'll become plump and delicious.Cut the chicken breast into fine pieces, soak in sake, then dredge in flour to prevent it from drying out. Coating it keeps the juices from coming out, and soaks up the sauce. The juices and sauce cling to the chicken well, so you can use it as a side dish in your bento as well. The garlic shoots give a more subtle aroma than regular garlic. It becomes sweet when sautéed. Recipe by pegupepepe

I bought chicken breasts on sale and wanted use up a half empty jar of mustard. I found a good marinade recipe in a magazine and I modified it.I used a small chicken breast of about 200 g for this recipe. The ◎ vinegar mentioned is a mixture of 2 tablespoons of cider vinegar and grain vinegar. You can use just one kind if you like. Recipe by Sabumochi

I love vinegar, so I would make a perfect vinegar taste tester.Out of all the recipes I cook, this is far best my favorite.Some years ago I made this recipe in an attempt to recreate a dish I had in a restaurant, and have been making it ever since.As the soy sauce is supposed to provide most of the flavor, only add a little bit of salt to season. After cooking, taste and add more if needed.My son pours the sauce over rice to eat it up.If you make too much sauce, put shredded lettuce, or any of your favorite veggies on top of a bowl of rice and add the meat! It's also really good if used in a chicken rice bowl. Recipe by +pocopoco+

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

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

Easy & tasty Japanese style pasta !I wanna to make this dish for can enjoy have some wine or sake either way!

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-

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

I created my own version of a tasty dish of chicken and mushroom sautéed in whole grain mustard that I got from a neighborhood deli store. Adding miso gives a rich flavor, and whets the appetite!Use your choice of mushrooms. It tastes great with an assorted variety.For shimeji and maitake, remove the stem ends, then shred. For King Oyster and shiitake, chop into bite-sized pieces.Since steam-cooking the chicken will evenly cook through the meat, only brown the surface for the initial frying. Recipe by yaburie

I wanted to make a tasty sweet potato dish with a hint of butter.-Cooking times differ according to your microwave at home and the size of the sweet potatoes. Adjust if necessary.-If you don't use a non-stick pan use a little oil for cooking the chicken. If it is a non-stick one, the chicken fat is enough to cook with. Recipe by Soraten mama

The chicken broth from "Moist Boiled chicken" was very tasty. I wanted to eat a seasonal soup made with the broth, so I came up with this recipe.If you use a whole pack of bean sprouts, your soup will be full of them, so please adjust the amount to your liking.Since the broth is delicious, you don't need to add that much salt. Add in your favourite vegetables! Recipe by Satoyoko

I like stir-fried celery and I often make this dish. My friends liked this dish, too.・Pay attention when you cook chicken breast. When you cook it, it is important to marinate it before cooking and cook for an appropriate time.・Do not overcook celery. Fry it quickly over high heat.・Adjust the taste with salt to your taste at the end of cooking.・You can use chicken breast tenders, chicken thighs or squid instead. Recipe by Kechauru recipe

I really love Red Chazuke (made by crushing an egg from miso oden and covering with plenty of broth and white rice) and I didn't want to throw away the broth from the oden I made. Red miso and chicken complement each other really well so I decided to combine the broth with chicken mince.Adding ginger to the broth helps to eliminate the odor of the chicken and adds a nice kick to the flavor. Mix very well in step 2 to make a deliciously crumbly mince. If you don't have a lot of broth left, this dish will end up like tantan noodles without broth. Make sure to combine the noodles and broth well before serving. Recipe by cafepanda

I wanted to eat miso ramen, but only had udon noodles, so I made this dish and it was delicious!You can add bean sprouts. Season with ra-yu or shichimi spice. Adjust the seasonings to taste. Recipe by Akkorin mama

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

The flavored chicken skins sold at my neighborhood supermarket were tasty, but were pricey, so I came up with my own version.Adjust the spice with doubanjiang. The oil rendered from the chicken is rich and flavorful, so you can use it for other dishes.If boiling the chicken wings, they will be chewy, so adjust the texture to taste. Recipe by Acho-

This is an easy, simple and delicious family favorite.Slice open the meat so that it's the same thickness all over. In order to make the skin very crispy, wipe out the extra oil in the pan after you turn the meat over, and don't put a lid on. This is great grilled on a barbeque too!! For 4 servings. Recipe by Naomoka

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

We never lack for milk in my house. I use it in cooking and in baked goods. Anything goes well with milk, and so this time I mixed it with soy sauce and butter.If you're not a fan of spicy dishes, or if cooking for children, adjust the amount of red chili pepper. In place of onion, you can use asparagus, broccoli, or spinach, and it will still be delicious. Recipe by Renbasu

There's miso butter ramen noodles and I thought miso and butter are a good combination; so I seasoned pan-fried white fish.I used sole fish this time. You can also use Spanish mackerel or salmon.Add a small amount of minced parsley or onion, or grated garlic to the miso butter mixture for different flavours. For 2 servings. Recipe by Mmax

I made a variation of a chicken breast recipe that I found and turned it into a quick summer recipe. The chicken is cooked all the way through so modifying the recipe was easy. Please give these recipes a go as well,and.The chicken will continue to cook via residual heat so put it in the bowl with the juices and cover tightly to ensure that that happens while it cools. Mix the excess fillets with the seasoning and wrap them tightly. Put them in freezer bags, keep them in the fridge, and aim to eat them within a week. Recipe by Mizkan

I used miso instead of the usual soy sauce and it turned out delicious.The usual teriyaki (without mayonnaise) burns easily but this one doesn't since you use mayonnaise. If you prepare the night before, all you need to do is to fry in the morning. It's great for bentos. Add sugar to taste. Recipe by Pukuttopukumaru

This was created when I messed up a dish that I make all the time at home.This healthy failure was the root of my success!＊Please take a look at steps 4 and 5.◆The thickness of chicken breast meat varies, so be sure to butterfly it and make cuts in it diagonally.◆This recipe calls for honey, so it does tend to burn easily. Please adjust your heat as necessary. Recipe by Onei

I really like chicken, so I eat it often by stir frying or roasting it with various things.Chicken is delicious flavored with curry, tomato, or mayonnaise, but in the summer I highly recommend spicy chicken. The combination of doubanjiang and miso is really good, making this dish great as a side dish as well as a snack to have with drinks.The red pepper flakes and dried sliced garlic are a must when you're cooking the chicken and they're key to making this dish (I got the idea from a pasta recipe). The fragrance of the garlic and the spiciness of the red chilli pepper will really whet your appetite. Recipe by Hirooyaji

I usually cook chicken thighs with bones for Christmas, changing the seasonings every time. This butter and soy sauce seasoning is very popular so I make chicken dishes with it for our usual dinner as well. I usually use boneless chicken thighs when they are on sale.During Step 4 and 6, cover the frying pan with a lid to cook through the chicken. Adding sliced onion rings when you cook the chicken would be nice too. Recipe by Ri-karu