Wednesday, 26 October 2011

Negi Miso Chicken

Pin It!
I absolutely love learning about new cooking techniques, new ingredients as well as the new method of cooking common ingredients. One of my favourite places to pick all of the above up is on the lovely Nami's Just One Cookbook Blog. I've learnt quite a bit about easy Japanese cooking from her and am looking forward to more interesting recipes.
One of the first recipe I've tried from her massive collection of recipes is the Negi Miso Chicken and yes it's simply delish! It's versatile too as according to Nami, it can be used as a dip, a marinade for fish or meat and to make yaki onigiri(grilled rice balls) too. I used leeks in place of the Tokyo Negi and I found this recipe really interesting as I won't usually think of using a vegetable to marinade chicken!
Adapted from Just One Cookbook.

  • Ingredients for Negi Miso
  • 1 cup (packed) Leeks (1 green top part)
  • 1 Tbsp. sesame oil
  • <Seasonings>
  • 2 ½ Tbsp. miso
  • 1 Tbsp. sugar
  • 2 Tbsp. mirin
  • 1/2 tsp. soy sauce

  • Ingredients for Negi Miso Chicken
  • Negi Miso
  • 5 Chicken thighs/breasts
  • Oil

Method for Negi Miso:
  1. Chop green part of the leeks into fine rounds.
  2. In a large frying pan, heat sesame oil on high heat and stir fry leeks until wilted.
  3. Add seasoning and keep stirring. Miso burns easily so keep stirring while you cook. Once  dehydrated, turn off the heat and set aside to cool down.

Method for Negi Miso Chicken:
  1. Wash chicken and pat dry with paper towel. In a bowl or Ziploc bag, combine the chicken with Negi Miso and marinate for at least 3 hours.
  2. Instead of pan frying the chicken, i roasted the chicken at 200 deg C for 30 mins and it was delicious too!!


  1. This looks like a great chicken recipe - tasty and healthy! I agree - interesting marinade! I do love leeks so I'll have to give this one a try. Thanks for posting!

  2. Hi Sylvia! I'm so happy you liked this recipe. =D It's easy right? I'm glad you used oven instead of pan fried because I have never used oven to cook this before and wasn't sure how long it takes to cook. Does it get dry? I'm always worried that oven takes a long time to cook and moisture from chicken will disappear. Pan fried is always quicker than oven. Your photo of negi miso chicken is good. Mine looks not appetizing... I should make this with wings so it will look juicer than chicken thighs/breasts or maybe with skin!!

  3. I see Nami inspires you too! I have been meaning to make this recipe since I saw it on her blog, but now I'm too jealous so will probably try it very soon ;-)
    Your chicken looks delicious! Thank you for the oven idea!

  4. Nami has a really great blog and this was a great recipe to choose from it! Very nicely done!

  5. This looks easy and delicious! And we love leeks, so I'll have to get the other ingredients now!

  6. Wow, I'm so impressed with how easy this seems! But it looks much more involved. I can't wait to try! I love Just One Cookbook as well and am glad to have discovered your blog :-)

  7. mjskit: yes! give it a go and am sure you'll love it too!
    Nami: We loved it and will definitely be cooking this more often! The chicken was still very juicy when we ate it so don't be afraid of using the oven. I actually thought that your picture was much better than mine!
    Sissi: Try it out and you'll love it!
    momdecuisine: Thanks! and yes Nami has many fans! :)
    familyspice: it's very easy to make so it's a good recipe to try. :)
    Katherine: Thanks for dropping by. :)

  8. This looks delicious for sure. I love the Asian kitchen in all it's forms really so this sounds like a winner to me!

  9. This looks fantastic, I love her blog too! :)

  10. You reminded me of this dish I saw at Nami's blog. And I like the fact you used the oven. I may use the oven too if I ever try this recipe.

  11. It looks SO good! I just love Nami's blog, and she seems so sweet...

  12. They do look so yummy.

    I am tempted to try it too. :)


Related Posts Plugin for WordPress, Blogger...