Red Miso Chicken Food

MISO CHICKEN

Miso Chicken image

Marinated in a homemade all-purpose miso sauce and pan-fried till crispy, this Miso Chicken is very moist, flavorful, and delicious. Serve over steamed rice and drizzle extra miso sauce on top!

Provided by Namiko Chen

Time P1DT25m

Number Of Ingredients 7

Ingredients

5 boneless, skin-on chicken thighs
5 Tbsp All-Purpose Miso Sauce (homemade)
1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) ((for cooking))
1 Tbsp All-Purpose Miso Sauce (homemade)
1 Tbsp water
1 tsp toasted white sesame seeds
1 green onion/scallion ((chopped))

Steps:

Gather all the ingredients.

Nutrition Facts : Calories 350 kcal, Carbohydrate 7 g, Protein 20 g, Fat 23 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 111 mg, Sodium 598 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

MISO CHICKEN

Miso Chicken image

Provided by Shawn Edelman

Categories Chicken Marinate Low Carb Low Cal Dinner Healthy Self Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

Chicken
4 boneless, skinless chicken breasts (about 4 oz each)
1 teaspoon canola oil
Marinade
2 tablespoons miso paste (preferably Kochujang)
1 1/2 teaspoons light sesame oil
1 1/2 teaspoons chopped ginger
1 1/2 teaspoons chopped garlic
1/4 teaspoon red pepper flakes

Steps:

Place chicken in a shallow dish. Combine marinade ingredients with 1 tablespoon water; pour over meat. Chill, covered, 1 to 2 hours. Remove chicken from marinade; drain excess. Heat canola oil in a large skillet over medium-high heat. Cook chicken until no longer pink in the center, about 4 minutes per side. Serve with Roasted Corn and Edamame Salad .

MISO CHICKEN

Miso Chicken image

Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.

Provided by Sam Sifton

Categories main course

Time 45m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 tablespoons unsalted butter, softened
1/2 cup white miso
2 tablespoons honey
1 tablespoon rice vinegar (do not use seasoned rice vinegar)
Black pepper, to taste
8 skin-on, bone-in chicken thighs, approximately 2 1/2 to 3 pounds

Steps:

Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.

Nutrition Facts : @context http, Calories 864, UnsaturatedFat 36 grams, Carbohydrate 19 grams, Fat 63 grams, Fiber 2 grams, Protein 54 grams, SaturatedFat 21 grams, Sodium 1525 milligrams, Sugar 11 grams, TransFat 1 gram

MISO HONEY CHICKEN

Miso Honey Chicken image

It's not hard to make a great marinade with just a few ingredients, as long as one of those ingredients is the magical miso. This super savory paste, made from fermented rice, barley, and soybeans, isn't that hard to find. While the marinade is simple, the flavors are anything but.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 2h55m

Yield 8

Number Of Ingredients 9

Ingredients

3 tablespoons white miso
2 tablespoons honey
¼ cup rice vinegar
2 teaspoons hot sauce
1 tablespoon kosher salt
1 whole chicken, halved, wing tips separated
kosher salt to taste
½ lemon, cut into wedges, or to taste
1 pinch cayenne pepper

Steps:

Combine miso and honey in a bowl. Pour in rice vinegar, followed by hot sauce and salt. Whisk well until mostly smooth. Add chicken halves; cut 3 to 4 slashes into the legs and thighs. Toss chicken in the marinade until well coated. Refrigerate for 2 to 12 hours.
Flip chicken over in the bowl. Sprinkle more kosher salt on top.
Preheat grill to 350 degrees F (175 degrees C) over indirect heat. Add chicken and cover. Grill for 20 minutes and flip chicken over. Cover and grill for another 20 minutes. Brush the excess marinade on top. Cover again and continue cooking until an instant-read thermometer inserted into the center of each thigh reads 165 degrees F (74 degrees C), 5 to 10 minutes more.
Plate chicken alongside lemon wedges sprinkled with cayenne pepper. Squeeze some spicy lemon over the chicken as you cut it up.

Nutrition Facts : Calories 254.6 calories, Carbohydrate 6.9 g, Cholesterol 102.5 mg, Fat 13.1 g, Fiber 0.7 g, Protein 26.5 g, SaturatedFat 3.6 g, Sodium 1119.2 mg, Sugar 4.7 g

MISO CHICKEN & RICE SOUP

Miso chicken & rice soup image

Ditch the noodles and try a healthy Japanese ramen with rice, flavoured with miso, soy, mirin and spring onions

Provided by Jennifer Joyce

Categories Lunch, Soup

Time 20m

Number Of Ingredients 8

Ingredients

500ml chicken stock
2 skinless chicken breasts
50g long grain rice
8 Chanteney carrots , halved lengthways
2 tbsp miso paste
1 tbsp soy sauce
1 tbsp mirin
2 spring onions , sliced

Steps:

Bring the stock to a gentle boil in a medium saucepan. Add the chicken breasts and simmer for 8 mins until cooked through. Remove from the pan and shred the meat.
Add the rice and carrots to the hot stock. Bring back up to the boil, cover with a lid, then reduce the heat and cook for 10 mins until the rice is cooked and the carrots are tender.
Return the chicken to the pan and add the miso, soy and mirin. Scatter over the spring onions just before serving.

Nutrition Facts : Calories 274 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 3.1 milligram of sodium

More about "red miso chicken food"

MISO CHICKEN (EASY 30-MINUTE RECIPE) - PAIRINGS

Web Sep 9, 2022 Combine miso paste, garlic, ginger and water; stir to thoroughly combine. Line a sheet pan with foil or parchment paper. …
From platingsandpairings.com
4.7/5 (15)
Total Time 30 mins
Category Main Dish
Calories 665 per serving

In a small bowl, combine miso paste, ⅓ of the garlic, ⅓ of the ginger and 2 Tablespoons water; stir to thoroughly combine. Line a sheet pan with foil or parchment paper. Pat chicken breasts dry with paper towels; season with salt and pepper. Place on sheet pan and spread miso mixture on the top. Cook 20-22 minutes, or until browned and cooked through to an internal temperature of 165-degrees.
While chicken roasts, in a small pot, bring rice, a big pinch of salt and 1 1/4 cups water to a boil. Once boiling, cover and reduce heat to low. Simmer 15 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff with a fork.
Once chicken has roasted for 10 minutes, in a large pan, heat 2 teaspoons oil over medium-high heat. Add mushrooms and cook, stirring occasionally, 3-5 minutes, or until the mushrooms are lightly browned. Add the remaining garlic and ginger and cook, stirring occasionally, about 1 minute, or until softened and fragrant.

Red Miso Chicken Food

MISO CHICKEN

Marinated in a homemade all-purpose miso sauce and pan-fried till crispy, this Miso Chicken is very moist, flavorful, and delicious. Serve over steamed rice and drizzle extra miso sauce on top!

MISO CHICKEN

MISO CHICKEN

MISO HONEY CHICKEN

It's not hard to make a great marinade with just a few ingredients, as long as one of those ingredients is the magical miso. This super savory paste, made from fermented rice, barley, and soybeans, isn't that hard to find. While the marinade is simple, the flavors are anything but.

MISO CHICKEN & RICE SOUP

Ditch the noodles and try a healthy Japanese ramen with rice, flavoured with miso, soy, mirin and spring onions

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