This is a remake of a recipe from "Quick Summer Dishes". If you make the Honey Vinegar Miso Chicken Breasts -, then you can use it for dinner or bento lunch boxes for the next day. They're very convenient!Since the Honey Vinegar Miso Chicken has already been cooked, you only need to fry it enough so that the coating browns. You can prepare this well even if you cut it into big chunks. Since the prepared meat is marinated, you can use the marinade as a sauce. Add shredded sesame, ra-yu, mustard, and pepper to add to the flavor! Recipe by Mizkan

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

My mother used to make this for me when I was a child and didn't like vinegar.Make sure to squeeze out the cucumber very well. For 2 servings. Recipe by suzu-ren

Since I love the combination of umeboshi and miso, I tried it out on pounded cucumber.It's best to use unsweetened umeboshi. If left sitting for too long, this will become watery, so serve as soon as you mix in the seasoning. It has 53 kcal per serving. Recipe by LazyHata

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

My mother always had these in the fridge. They've become sort of a comfort food for me :)

The sweetness of the honey combine with the sourness of lime juice plus the flavor of the cilantro leaves always make me eating again and again and again 😋😋😋 IG @jenscookingdiary

Delicious and easy. Goes well with mashed potatoes and peas.

My mom added leftover vinegar miso to tamagoyaki and fried it up. I use white miso, and replaced the sugar with honey. I sometimes also add ginger juice.You can add in ginger if you like! The flavor will change if you add it .When you have time, make sure to strain it (Step 3). This will produce the best quality! Recipe by Stylish Mama

I love cold seafood and vegetables with vinegared miso. I also make it with squid or cured horse mackerel.You can make this with the miso you already have in stock.I made it with a country-style miso that we received as a gift. The ingredients vary a little depending on how salty the miso is. Don't add all the seasoning ingredients at once; taste as you add them for the best results. Recipe by -ringo-

I made vinegar and moso sauce in the first recipe, and I used it in a different way!