Negi Miso Chicken ネギ味噌チキン

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Negi Miso Chicken | Easy Japanese Recipes at

A couple of months ago I was requested by a reader to make Negi Miso Sauce.  This sauce consists of mainly Tokyo negi onions and miso (Tokyo negi onion resembles a giant green onion, usually over 2 feet long).  It tastes a bit salty from the miso, yet sweet at the same time for preservative purpose.

Negi Miso Chicken III

For most recipes that use Tokyo negi onion, we normally use the white bottom part of it.  However, for this sauce, it’s the opposite and the the green top part is used instead.  This sauce can be preserved up to 1 week in the fridge and 2 months in the freezer.  If Tokyo negi onions are not available locally, you can substitute with both leeks (for the texture) and scallion/green onion (for the flavor) .

Negi Miso is a very handy sauce, similar to pesto sauce for western cuisine.  We use this sauce as a dip for cucumbers and carrot sticks.  Other ways to enjoy include spooning a little bit of this paste on top of rice or tofu to provide flavors, and sometime this can be used as marinade for fish and meat.  I also love smothering this paste on Yaki Onigiri (Grilled Rice Ball).

I received many requests for recipes that uses both miso and chicken, so I thought you might enjoy this Negi Miso Chicken recipe!

Negi Miso Chicken II

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Negi Miso Chicken
Prep time
Cook time
Total time
Serves: 2-3
For Negi Miso Sauce
For Negi Miso Chicken
  • Negi Miso Sauce (recipe below)
  • 1 lb. chicken thighs/breasts
  • Oil for cooking
For Negi Miso Sauce
  1. Chop green part of Tokyo negi into fine rounds.
  2. In a large frying pan, heat sesame oil on high and stir fry green onions until wilted.
  3. Add miso, sugar, mirin, sake, and soy sauce, and keep stirring. It gets burned easily because of miso so keep stirring while you cook. When the liquid is dehydrated, turn off the heat and set aside to cool down.
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 Sauce and marinate for at least 2-3 hours.
  2. In a large frying pan, heat oil on high heat and brown the chicken until bottom side becomes nice golden brown. Flip the chicken and cover to cook until chicken is done. Serve immediately.
* Time for marinating (2-3 hours) is not included in Prep Time.

* You can substitute negi with leeks, green onions, or mix up with both for the similar flavor and texture.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
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    • The taste wise, the green onion works. However, the texture of green part is much softer with spring onion while Tokyo negi’s green part is very hard – like leeks. So if you cook too long, the green part gets wilted too fast and too soft. You might need to adjust the cooking time. Also the volume will be much less, so adjust the seasoning as well. :-)

  1. Nami… I’m sure I’ll loves this chicken recipe since I’m a big fan of miso, even actually I’m writing a post which miso paste is one of the ingredient right now – how could we often have the same thinking not just about taste but also in writing a post! Haha ha! 😀
    Tq for sharing the recipe with us nami, I’m sure I’ll make this SOON since all the ingredients is available :)
    Loves the new good looking color on ur step-by-step recipe nami! 😉

  2. Oh Nami, I am going to be backlogged and can’t keep up with all your delicious recipes posted. I know this Miso Chicken is real delicious. I guess Leeks would be more appropriate for this dish, right?

    • Yes, I think leeks are the best alternatives but I haven’t tried with leeks myself so it’s hard to say. Green onions shouldn’t be too bad either.

  3. Ruth

    This sounds delicious! I’ve been using chicken thighs a lot recently since they are so much more juicy and retain all their flavour when cooked – this will be a fantastic new way to use them!

    • I should probably try leeks for this recipe myself first before I say “yes”….but I know leeks are substitute for Tokyo negi, so it should work. Since I can easily get this Tokyo negi, I’ve never tried with leeks yet. The texture wise, leeks is more appropriate than green onions and leeks give nice sweet flavor after cooking for a while just like Tokyo negi. Hope it will works out.

    • I feel Japanese restaurants outside Japan don’t even represent what we normally eat at home and I’m glad readers are interested in Japanese home cooked meals. :-) So….I would say A LOT of dishes! 😀

  4. I know I’d never find negi onions around here, but leeks are no problem. Thanks Nami for all the incentives. Your presentation is always great as well as your pictures.

  5. Your dining room table must look like a fine restaurant every evening! Your dinners are just amazing…and this is no exception! I’m going to have to get some miso in my pantry so I can make some of your wonderful recipes! I’d love this for my dinner :)

    • Hi Sylvia! Texture-wise leeks are similar to Tokyo negi. But green onion is okay too – you will probably need a lot of it since it doesn’t have much volume compared to negi/leeks. Green onion also might have more stronger onion taste, too. I hope you enjoy!

  6. Nami, it sounds perfect for tonight! I have chicken (breast this time), I have a leek (I cannot even dream of Tokyo negi…), and I even have exactly the same miso brand!!! Funny, isn’t it?
    I sometimes feel so ignorant not knowing what I should suggest that you prepare… but then I’m so happy with all the surprises! I love this recipe!

  7. Wooo, another recipes that looks effortless! Maybe it’s time again for me to drag the family to Super H Mart to look for Negi Onions! We do eat leek quite a bit so its goo knowing I can use that if negi onions are not available. How have you been? On my iPhone’s weather app, looks like SF is having pretty warm weather? Hope you are enjoying it!

  8. This is something that I have never tried :)!! Great, Nami, now I have another Japanese chicken recipe to try – I am sure my husband would be very happy too – he loves chicken, and has complained that I’ve made too much noodles and soup in the past (he is not a noodle/soup person, unlike me ;)).

  9. The pesto of Japanese food? WOW! What a great thing to have tucked in my back pocket. Thank you so much for sharing. I can’t wait to try it.

    For the Japanese Tokyo Negi could you use a leek?

  10. I’m a big fan of yours & you know why – You make cooking look so easy.
    I have said previously – getting to know you & learning form you is a privilege !!

    Hugs, Sonia !!

  11. Looks super delish! I love those flavors together and I’m always looking for different ways to prepare chicken. I’m sure my kids will love this.

    • Yes, tofu is one of the common ingredients for this dish. You can use good quality cold tofu and serve this miso on top. Or if hard tofu, you can stir fry with this sauce too. Either way it’s delicious~~~~!

  12. Nami-Your chicken dish is so divine…you could not get this in a family type of Japanese restaurant, but in the best, of the BEST!…and that would be from your kitchen!
    I would be the happiest guest at your dinner table, for sure!
    Love the added spice, and flavor of the miso:DDD

  13. Wow – Nami that looks SO delicious! I love that you had a reader ask you to make a specific dish…and then did it SO beautifully! Really delicious!

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  15. Hi, Nami
    This recipe is too good to pass up. My husband loves negi and he always orders Negi Ramen whenever we go to ramen shops. And he loves chicken!! I am sure he’ll like this. And I am so glad to find another delicious yet quick recipe using Miso. :-) Thanks for sharing.

  16. My friend tried your miso chicken and swears that it is sooo good. Negi sauce looks very verstile, could be used as a sauce or dipping sauce. I would like to have it on the side with my fried fish too or fried pork chops…hmmm salivating!

  17. Sook

    Nami, did I tell you my husband lived in Japan for two years? He just looked at this recipe and said we have to try it because it’s so good! Bookmarked it! When I make this, would you mind if I shared the recipe on my blog? I will link it to your blog. :) Looks delicious!!

  18. I made this for dinner tonight, I didn’t have sake so I used Chinese cooking wine instead.
    It turned out lovely! I could probably even just make the leek and miso to eat with rice, it’s so yummy~
    Thank you Nami!

    • Hi M! You are very welcome! So glad to hear you liked it. Isn’t it great? I also put it on top of rice and eat it too – or Yaki Onigiri! That’s irresistible too! :-)

      • Oh my goodness! I made this tonight with chicken breast tenderloins. My family loved it! The caramelized negi tastes so good, I can’t wait to try the sauce on yaki onigiri! Does the sauce freeze well, or is it best to refrigerate? I’d like to make up a batch of sauce for whenever I crave yaki onigiri.

        • Hi Amanda! So happy to hear your family enjoyed it! Yes, the caramelized negi is so delicious! Yes, you should be able to freeze the sauce – although I haven’t done it yet – because miso can be stored in freezer. Hope that helps! :)

    • Hi Wenny! So happy to hear you enjoyed this dish – leeks/green onions produce sweet flavor when you cook it for a long time and I love that flavor. Thanks for your feedback! :)

  19. Natalie

    Hi Nami, I made this for dinner yesterday and my husband loved it. The negi miso was so good with rice! I didn’t have time to marinate, so I cooked with thinner pieces of chicken fillet and added some pieces of tofu during stir fry. It was good!! Now I know what to do with those extra stalks of negi =) Arigatou!

    • Hi Natalie! I’m so happy your husband liked this recipe! Oh yes, the sauce is just perfect for the chicken and rice… I love this sauce very much too. The tofu goes very well too. Negi becomes very sweet after cooked, and this is a good way to consume all of it. 😀

  20. Linda

    I was just wondering, since you only use the green part for this recipe, what would you suggest to use the white part for? Any particular dish that you would recommend? Thanks!