Easy Japanese Recipes

Negi Miso Chicken ネギ味噌チキン


Negi Miso Chicken Recipe | JustOneCookbook.com 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 Chicken III 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.

Negi Miso Chicken II

Negi Miso Chicken
 
Prep time
Cook time
Total time
 
Author:
Serves: Serves 2-3
Ingredients
For Negi Miso Sauce
  • 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
For Negi Miso Chicken
  • Negi Miso Sauce
  • 1 lb. chicken thighs/breasts
  • Oil for cooking
Instructions
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.
Notes
* 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.

 

Leave a Comment


+ one = 8

  • Kulsum at JourneyKitchen October 12, 2011, 12:15 am

    I’m a big fan of spring onions in sauce. I have seen the Japanese one’s around here too, need to check it out next time. Lovely recipe as always!

    Reply
  • Belinda @zomppa October 12, 2011, 12:16 am

    Not only a handy sauce, but a beautiful looking one too!

    Reply
  • pigpigscorner October 12, 2011, 12:17 am

    Negi? Like leeks? The negi miso looks and sounds so delicious! Very versatile too.

    Reply
  • tigerfish October 12, 2011, 1:00 am

    Negi onion is new to me but the idea of leek + miso certainly sounds good as a marinade. What do you think of green onions (not the giant ones) for this?

    Reply
    • Nami October 12, 2011, 1:13 am

      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. :-)

      Reply
  • Rosa October 12, 2011, 1:09 am

    I’ve never heard of this dish before and love the looks of it! A scrumptious combination.

    Cheers,

    Rosa

    Reply
  • Elies_Lie October 12, 2011, 1:21 am

    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! :D
    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! ;)

    Reply
  • Ann@Anncoo Journal October 12, 2011, 1:47 am

    Nami, Thanks for sharing this handy sauce. Another keeper in my book :)

    Reply
  • Sonia aka Nasi Lemak Lover October 12, 2011, 1:56 am

    I seen Tokyo Negi in Jusco supermarket before and I have miso in the fridge (you know this), so I have no excuse not to cook this dish ^^. Thanks for sharing Nami. Love this easy and simple chicken recipe.

    Reply
  • Mel October 12, 2011, 2:03 am

    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?

    Reply
    • Nami October 14, 2011, 2:22 pm

      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.

      Reply
  • Ruth October 12, 2011, 2:51 am

    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!

    Reply
  • Martyna@WholesomeCook October 12, 2011, 2:59 am

    Hi Nami, so would it be ok to use leeks in this? I love miso-glazed wish and the added sweetness from the Negi sounds very attractive, actually!

    Reply
    • Nami October 12, 2011, 10:11 am

      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.

      Reply
  • Mr. Three-Cookies October 12, 2011, 4:26 am

    Looks interesting, never heard of this. How many other Japanese dishes are there that we have never heard of?:)

    Reply
    • Nami October 12, 2011, 10:18 am

      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! :-D

      Reply
  • Sandra October 12, 2011, 4:27 am

    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.

    Reply
  • Alyssa October 12, 2011, 4:38 am

    That looks like a wonderful way to make a boring chicken breast delicious! I’ve wondered about cooking with miso, so this is a great recipe.

    Reply
  • Liz October 12, 2011, 5:02 am

    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 :)

    Reply
  • Sylvia@peachesanddonuts October 12, 2011, 5:07 am

    I’ve never heard of this dish nor of Tokyo Negi before but I suppose I could use normal spring onions instead? It looks really tasty as with all your other dishes!

    Reply
    • Nami October 12, 2011, 10:28 am

      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!

      Reply
  • Naoko October 12, 2011, 5:36 am

    美味しそう!今度つくってみようかな〜〜:D

    Reply
  • Jill @ MadAboutMacarons October 12, 2011, 5:49 am

    Nami, another great lesson learned – thank you for showing us the Japanese equivalent of pesto. This looks SO good.

    Reply
  • Sissi October 12, 2011, 6:00 am

    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!

    Reply
  • ChopinandMysaucepan October 12, 2011, 6:34 am

    This looks like a delicious recipe with so few fresh ingredients. I guess it is predicated on getting the seasoning and its ratio correct for the right taste and flavours.

    Reply
  • Allie October 12, 2011, 6:35 am

    Another GREAT recipe :)!!

    Reply
  • Cindy @ Week Nite Meals October 12, 2011, 7:24 am

    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!

    Reply
  • Divya Yadava October 12, 2011, 7:39 am

    This sounds like a great weeknight dish. I’m not sure where to get the Negi onion – so I’m going to try this with green onions!

    Reply
  • PolaM October 12, 2011, 7:45 am

    Yet another beautiful marinade and it also doubles as a dip!!! So many great recipes so little time!

    Reply
  • Cooking Gallery October 12, 2011, 8:01 am

    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 ;)).

    Reply
  • The Elegant Eggplant October 12, 2011, 8:24 am

    Nami, my mouth is watering!!!!

    Reply
  • Tina(PinayInTexas) October 12, 2011, 8:41 am

    I love the flavor of leeks and this Negi miso sauce sounds really good to me! For sure, the negi miso chicken is another Japanese chicken dish to die for!

    Reply
  • Sandra's Easy Cooking October 12, 2011, 10:23 am

    This recipe sound so good, Nami! I can just imagine the amazing taste of the chicken mixed will all other ingredients!!! Very very beautiful looking dish!!!!

    Reply
  • Mikaela Cowles October 12, 2011, 11:02 am

    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?

    Reply
    • Nami October 14, 2011, 8:57 pm

      Yes, you can substitute with a leek. I haven’t tried it myself, but I’ve heard people use leek to replace Tokyo negi. :-)

      Reply
  • chinmayie @ love food eat October 12, 2011, 11:08 am

    Great recipe Nami! Looks really interesting. Love the colour of the sauce :)

    Reply
  • Raymund October 12, 2011, 11:20 am

    Another Japanese dish that I never had tried yet, I think this will become an easy favorite. That chicken looks great, perfectly cooked.

    Reply
  • Stephanie @ Eat. Drink. Love. October 12, 2011, 11:23 am

    I am lovin’ this recipe, Nami! I totally want to try this Japanese version of pesto!

    Reply
  • Sonia October 12, 2011, 12:39 pm

    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 !!

    Reply
  • Giulietta | Alterkitchen October 12, 2011, 2:37 pm

    I love this post and this recipe… It’s interesting how western and eastern cuisine have both their handy dressing :)

    Reply
  • rebecca October 12, 2011, 3:33 pm

    looks great the onion looks like a leek

    Reply
  • Jen at The Three Little Piglets October 12, 2011, 4:16 pm

    Your pictures are so beautiful! You manage to make me hungry every single time!

    Reply
  • Caroline October 12, 2011, 4:19 pm

    Considering how much I love pesto sauce, I know I’d be a fan of this dish. Love the simplicity of the recipe!

    Reply
  • Reem | Simply Reem October 12, 2011, 5:26 pm

    Wow this looks interesting….
    Another new and great recipe learned from you.
    Quick question can we make this sauce and store it for later use? Or the taste/color of this sauce change?

    Reply
    • Nami October 14, 2011, 9:32 pm

      Hi Reem, this sauce can be preserved up to 1 week in the fridge and 2 months in the freezer.

      Reply
  • sheri October 12, 2011, 5:37 pm

    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.

    Reply
  • Dee at Deelicious Sweets October 12, 2011, 5:53 pm

    Nami, this looks fabulous! It seems pretty easy too. I noticed your favorite leek in there too :)

    Reply
  • wok with ray October 12, 2011, 6:22 pm

    What a beautiful presentation, Nami. See, I am learning from your good taste in style. :)

    Reply
  • Evelyne@CheapEthnicEatz October 12, 2011, 7:19 pm

    That looks lovely and yes leeks would be my alternative. Gorgeous presentation!

    Reply
  • Lyndsey ~ The Tiny Skillet October 12, 2011, 8:13 pm

    It almost sounds like a Florida onion. Sounds like a really nice sauce. Another beautiful dish!

    Reply
  • Tanvi@SinfullySpicy October 12, 2011, 10:45 pm

    Are these onions similar to leek? ..they look so. Yummysauce..I m already thinking that this will go well with paneer(indian cheese)..awesome recipe and beautiful pictures..

    Reply
  • kat October 12, 2011, 11:00 pm

    mmm negi miso, so delish!

    Reply
  • Lorraine @ Not Quite Nigella October 13, 2011, 1:34 am

    Nami great minds think alike! I’m writing a very similar recipe for my book! It’s inspired by the yakitori bars in Tokyo :)

    Reply
  • Debs @ DKC October 13, 2011, 1:44 am

    Upon seeing the picture of the onion I thought “leeks” I was going to ask if I could use that instead, but I see everyone else has the same idea too!

    Reply
  • Reese@SeasonwithSpice October 13, 2011, 4:08 am

    This looks delish! The brown chars on the chicken goes perfectly well with the greenish negi sauce. Just noticed that we have the same brown plate as yours;)

    Reply
  • Cassie @ Bake Your Day October 13, 2011, 6:12 am

    That sauce sounds amazing and wonderfully simple. The onions are new to me but I can’t wait to try them now, and I love sesame oil. Thanks for sharing another great recipe, Nami!

    Reply
  • Amelia October 13, 2011, 6:32 am

    Nami, wow very delicious dish and lovely picture too.

    Reply
  • Geni October 13, 2011, 6:54 am

    Oh, this chicken looks fabulous! I am so glad I found you on Ann’s site. This blog is beautiful and with so many great recipes!

    Reply
  • Lyn October 13, 2011, 9:18 am

    I love leeks and I’ll probably use it for this yummy chicken! ;)

    Reply
  • Helene Dsouza October 13, 2011, 12:00 pm

    Sounds simple enough and delishiouse. I ll surely should find some leek around.
    yeah with paneer it might be very well fitting.

    Reply
  • Roxana GreenGirl October 13, 2011, 12:11 pm

    I have never seen that type of green Japanese onion. Going to be on the lookout next time. i’m intrigued by its taste.
    Wonderful photos and presentation and usual Nami :)

    Reply
  • Delishhh October 13, 2011, 3:38 pm

    Yum – looks so good – i am currently scrolling down your recipe index trying to figure out what i want for dinner. . .too many choices.

    Reply
  • Tiffany October 13, 2011, 4:33 pm

    You had me at miso Nami! Can I make this with tofu?!?!? :D

    Reply
    • Nami October 14, 2011, 1:51 am

      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~~~~!

      Reply
  • elisabeth@foodandthrift October 13, 2011, 7:07 pm

    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

    Reply
  • Ann October 13, 2011, 7:26 pm

    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!

    Reply
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    Reply
  • Tataya Kudo October 15, 2011, 2:28 pm

    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.

    Reply
  • Lindsey@Lindselicious October 16, 2011, 8:34 pm

    Oh I have never made Miso chicken with Negi before…. The Hawaii version uses beer and green onion! LOL Looks so yummy Nami! I want to try it on rice and with veggies like you suggested.

    Reply
  • skip to malou October 17, 2011, 11:57 am

    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!

    Reply
    • Nami October 18, 2011, 11:45 am

      Hi Malou! Thank you for letting me know! I’m so happy to know your friend liked it. :-)

      Reply
  • Beth Michelle November 15, 2011, 2:13 am

    Anything with miso in it, I love. I use miso all the time! I have to try this.

    Reply
  • Sook November 17, 2011, 11:03 pm

    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!!

    Reply
  • M. July 18, 2012, 1:51 am

    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!

    Reply
    • Nami July 19, 2012, 11:54 pm

      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! :-)

      Reply
      • Amanda May 6, 2013, 6:43 pm

        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.

        Reply
        • Nami May 8, 2013, 11:27 am

          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! :)

          Reply
  • Vanessa August 10, 2013, 5:22 pm

    Do you think a leek would work well with this? It’s basically like a big onion..

    Reply
    • Vanessa August 10, 2013, 5:25 pm

      Or I could read the fine print on your recipe next time* :P

      Reply
      • Nami August 11, 2013, 11:28 pm

        Hehee no problem Vanessa! Hope you enjoy this recipe! :)

        Reply
  • Wenny September 28, 2013, 8:09 am

    Not a fan of leeks or spring onions but this is amazing. Never tasted anything like this before! A must-try!

    Reply
    • Nami September 28, 2013, 1:32 pm

      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! :)

      Reply
  • Natalie August 13, 2014, 10:10 pm

    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!

    Reply
    • Nami August 16, 2014, 4:05 pm

      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. :D

      Reply