A couple of months ago I was requested by a reader to make Negi Miso Sauce. This particular 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. The Japanese 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).
Negi Miso is a very handy sauce, similar to pesto sauce for western cuisine. For most recipes, the Japanese normally use the white part of Tokyo negi onions. 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 leeks.
I received many requests for recipes that uses miso and chicken so I thought you might enjoy this recipe, Negi Miso Chicken.
- 1 cup (packed) negi or Tokyo negi (Japanese long green onion) (use green part of negi)
- 1 Tbsp. sesame oil
- 2 ½ Tbsp. miso (I use awase miso)
- 1 Tbsp. sugar
- 2 Tbsp. mirin
- 2 Tbsp. sake
- ½ tsp. soy sauce
- Negi Miso Sauce
- 1 lb. chicken thighs/breasts
- Oil for cooking
- Chop green part of Tokyo negi into fine rounds.
- In a large frying pan, heat sesame oil on high and stir fry green onions until wilted.
- 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.
- 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.
- 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.
* 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.