I have been fortunate enough to visit Japan numerous times. Not one trip has been a disappointment. There have certainly been a few mishaps—many of them back when I travelled solo with a newborn and toddler—but never disappointment in the adventure, and certainly never in the food.
Oh, the food. And the precision.
Be still my heart for the dedication of Japanese culture (at least as I experienced it) to respect, courtesy and the pursuit of mastering a craft. Whether it was a tiny local café or somewhere a little more polished, there seemed to be the same quiet pride in doing simple things exceptionally well.
Which brings me to the hero of this recipe and one of my favourite salty ingredients—miso.
I discovered my love of miso in Japan. I was served fresh vegetables with white miso paste to dip them into. Glorious in all its salty, savoury umami, I was in love at first bite.
This Miso Ginger Chicken is one of many recipes in my kitchen that relies on miso for its flavour. While I could happily eat it by the spoonful like peanut butter or Nutella (surely I can’t be the only one?), most people prefer to incorporate it into a dish rather than eat it straight up.
Here it’s mixed with ginger, soy and honey to create a simple marinade that transforms everyday chicken into something a little more interesting. It takes only a few minutes to throw together and is happiest if you can leave it to marinate for a couple of hours or overnight, although it’ll still reward you if dinner has crept up on you.
I usually make this with chicken thighs because they stay wonderfully juicy and seem to disappear without complaint—even from the more discerning eaters in my house. Chicken breast works just as well, and the marinade is equally good with tofu or a tray of vegetables if you’re after a meat-free dinner.
It’s the kind of dinner that’s simple enough for a Tuesday night but different enough that nobody feels like they’re eating the same chicken they had last week.
Worth Making?
- Yes — if you love bold, savoury flavours. Miso isn’t subtle, and that’s exactly why this dish works
- Yes — if you’re looking for something a little different from your usual stir fry and prepared to prep several hours before to get best of the marinade
- Yes — if you want a reasonably light and fresh chicken dish that isn’t heavy on the marinade
- Skip it — if you’re hoping it’ll beat your favourite Japanese takeaway. This recipe borrows those flavours but doesn’t replace the real deal
- Skip it — if you’re after a classic soy and garlic stir fry. The miso is the hero here, giving the dish a much richer, deeper flavour.
- Skip it — if you’re not a fan of miso or wouldn’t use it for anything else other than this recipe its not worth buying
Miso Ginger Chicken
Ingredients
- 90 grams white Miso paste
- 3 Tb soy sauce
- 1.5 Tb honey
- 1.5 Tb sesame oil
- 1.5 Tb rice wine vinegar
- 3 cloves garlic crushed or finely chopped
- 1.5 tsp grated fresh ginger
- 800 grams chicken thigh cut into bite size pieces
- 4 stems fresh green spring onion bottoms chopped (to serve)
- 1 Tb sesame seeds (to serve)
- 1 Tb vegetable oil or spray
Instructions
- Combine all marinade ingredients in a bowl.
- Coat the chicken thoroughly and refrigerate for at least 2 hours, preferably overnight.
- Heat vegetable oil in large fry pan or wok, add chicken and cook over moderate to high heat until cooked through.
- Serve over rice or noodles topped with the fresh spring onions and sesame seeds.
Make it your own way
- Swap chicken thighs for salmon and reduce cooking time
- Add broccoli, snow peas or mushrooms to the final stages of cooking
- Stir a spoonful of peanut butter into the marinade for a richer satay-style flavour
- Serve with soba noodles instead of rice for a slightly heartier meal
- Add a drizzle of chilli oil or crispy shallots for heat and added texture
- Finish with coriander and crushed peanuts for a more Southeast Asian twist
