Red Miso Chicken Teriyaki
cookpad.japan @cookpad_jp
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
Red Miso Chicken Teriyaki
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
Cooking Instructions
- 1
Cut the excess fat off the chicken thigh, and cut into bite sized pieces. Season lightly with salt and pepper. Combine the ★ ingredients.
- 2
Heat the vegetable oil in a frying pan, and pan fry the chicken with the skin side down. When it's browned, turn over, cover with a lid, turn the heat to low and steam-cook until it's done.
- 3
When the chicken is cooked through remove the lid, and wipe out the excess oil and moisture in the pan. Swirl in the ★ ingredients.
- 4
Turn the heat up a little and cook down the sauce. When it's thickened, turn off the heat. Sprinkle with sesame seeds and it's done.
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