Negi Miso Chicken is a Japanese pan-fried dish where boneless chicken thighs are marinated overnight in a sweet-savory sauce built from Tokyo negi, miso, mirin, and fresh ginger, then cooked until golden and served with a simmered sauce.
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Before You Start…Please note that this recipe requires at least overnight marinating time.
Gather all the ingredients. Cut the green part of 1 Tokyo negi (naga negi; long green onion) into fine rounds.
Heat a large frying pan over medium-high heat. When it‘s hot, add 1 Tbsp toasted sesame oil. Then, add the sliced negi and stir-fry until wilted.
Lower the heat to medium low. Add 3 Tbsp miso, 1 Tbsp sugar, 2 Tbsp mirin, 2 Tbsp sake, ½ tsp soy sauce, and 1 tsp ginger (grated, with juice) and stir to combine. It burns easily because of the miso, so keep stirring while you cook. When most of the liquid has evaporated, turn off the heat and let cool.
In a bowl or resealable plastic bag, combine 1 lb boneless, skinless chicken thighs with the negi miso sauce. Marinate for at least overnight.
Heat a large frying pan on medium heat. When it‘s hot, add 1 Tbsp neutral oil. Remove the chicken from the marinade, wiping off as much of it as you can since miso burns easily (and reserving the marinade to make a sauce later). Add the chicken to the pan. Cook the chicken until golden brown, then flip. Reduce the heat and cover the pan with a lid. Let the chicken cook until fully cooked through, then transfer it to a plate.
Add the reserved negi miso marinade to the pan. Add 4 Tbsp water (or you can use sake) and stir. Bring it to a boil, then let it simmer for a few minutes (as the raw chicken was in the sauce). Serve the chicken immediately with the negi miso sauce. Enjoy!
You can keep the leftovers in an airtight container and store in the refrigerator for up to 7–10 days and in the freezer for a month.
Store leftovers in an airtight container in the refrigerator for 7–10 days or freeze for up to a month. Reheat gently in a pan over low heat or microwave.
At least overnight. This allows the flavors to penetrate the meat and tenderize it thoroughly.
Yes, though thighs stay more juicy during cooking. If using breasts, reduce cooking time and monitor closely to avoid drying out.
Scallions or green onions work as a substitute, though Tokyo negi has a milder, sweeter flavor. Use the white and light green parts if available.
Yes. Marinate the chicken overnight or up to 2 days, then cook before serving. Store cooked leftovers in an airtight container for 7–10 days in the fridge or up to a month in the freezer.
Miso burns easily at high temperatures. Wiping it off prevents charring and bitterness while the marinade is reserved to make the finishing sauce.
