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.
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!
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- 1 lb chicken thighs/breasts
- 1 Tbsp neutral flavor oil (vegetable, canola, etc) (for cooking)
- 1 packed cup Negi/Long Green Onion (use green part) (See Notes)
- 1 Tbsp sesame oil
- 2½ Tbsp miso (I use awase miso)
- 1 Tbsp sugar
- 2 Tbsp mirin
- 2 Tbsp sake
- ½ tsp soy sauce
Gather all the ingredients.
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 Negi Miso Sauce.
- 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.
Tokyo negi: 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.
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!
Not only a handy sauce, but a beautiful looking one too!
Negi? Like leeks? The negi miso looks and sounds so delicious! Very versatile too.
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?
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. 🙂
I’ve never heard of this dish before and love the looks of it! A scrumptious combination.
Cheers,
Rosa
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! 😉
Nami, Thanks for sharing this handy sauce. Another keeper in my book 🙂
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.
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.
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!
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!
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.
Looks interesting, never heard of this. How many other Japanese dishes are there that we have never heard of?:)
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! 😀
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.
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.
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 🙂
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!
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!
美味しそう！今度つくってみようかな〜〜：D
Nami, another great lesson learned – thank you for showing us the Japanese equivalent of pesto. This looks SO good.
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!
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.
Another GREAT recipe :)!!
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!
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!
Yet another beautiful marinade and it also doubles as a dip!!! So many great recipes so little time!
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 ;)).
Nami, my mouth is watering!!!!
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!
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!!!!
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?
Yes, you can substitute with a leek. I haven’t tried it myself, but I’ve heard people use leek to replace Tokyo negi. 🙂
Great recipe Nami! Looks really interesting. Love the colour of the sauce 🙂
Another Japanese dish that I never had tried yet, I think this will become an easy favorite. That chicken looks great, perfectly cooked.
I am lovin’ this recipe, Nami! I totally want to try this Japanese version of pesto!
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 !!
I love this post and this recipe… It’s interesting how western and eastern cuisine have both their handy dressing 🙂
looks great the onion looks like a leek
Your pictures are so beautiful! You manage to make me hungry every single time!
Considering how much I love pesto sauce, I know I’d be a fan of this dish. Love the simplicity of the recipe!
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?
Hi Reem, this sauce can be preserved up to 1 week in the fridge and 2 months in the freezer.
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.
Nami, this looks fabulous! It seems pretty easy too. I noticed your favorite leek in there too 🙂
What a beautiful presentation, Nami. See, I am learning from your good taste in style. 🙂
That looks lovely and yes leeks would be my alternative. Gorgeous presentation!
It almost sounds like a Florida onion. Sounds like a really nice sauce. Another beautiful dish!
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..
mmm negi miso, so delish!
Nami great minds think alike! I’m writing a very similar recipe for my book! It’s inspired by the yakitori bars in Tokyo 🙂
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!
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;)
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!
Nami, wow very delicious dish and lovely picture too.
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!
I love leeks and I’ll probably use it for this yummy chicken! 😉
Sounds simple enough and delishiouse. I ll surely should find some leek around.
yeah with paneer it might be very well fitting.
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 🙂
Yum – looks so good – i am currently scrolling down your recipe index trying to figure out what i want for dinner. . .too many choices.
You had me at miso Nami! Can I make this with tofu?!?!? 😀
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~~~~!
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
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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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.
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.
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!
Hi Malou! Thank you for letting me know! I’m so happy to know your friend liked it. 🙂
Anything with miso in it, I love. I use miso all the time! I have to try this.
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!!
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! 🙂
Do you think a leek would work well with this? It’s basically like a big onion..
Or I could read the fine print on your recipe next time* 😛
Hehee no problem Vanessa! Hope you enjoy this recipe! 🙂
Not a fan of leeks or spring onions but this is amazing. Never tasted anything like this before! A must-try!
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! 🙂
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. 😀
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!
Hi Linda! The white part of negi is very sweet after you cook, so we like to put it in simmered dishes, hot pot dishes, or topping for braised pork belly.
https://www.justonecookbook.com/how-to/how-to-make-shiraga-negi/
Hope that helps! 🙂
My husband LOVES this recipe! I am making a double batch tonight so we have a hope of leftovers.
I’m so glad to hear that! Thank you for your kind feedback, Miche! xo
Boneless, skinless chicken pieces?
Hi Elaine! Yes, that’s what I used. But you can use bone in and with skin too. 🙂
Can I marinade this overnight? Or will it be too strong?
You could marinate overnight, but miso is quite salty so you could reduce the amount of marinade/sauce. 2-3 hours is pretty good. 🙂
This was very yummy ! Made it today. Thank you for your awesome recipes !
Hi Donna! So happy to hear you enjoyed this recipe! Thank you for your kind feedback! 🙂
I just tried it out for lunch this afternoon and it was delicious. Will be making this dish again! Thanks Nami for sharing these good recipes. 🙂
Hi Emily! I’m so happy to hear you enjoyed this recipe! Thanks for trying it out and for your kind feedback. 🙂
Hi Nami
What can you do to substitute for the sake?
Thanks
Wahyu Roberts
Hi Wahyu! You can use dry sherry or Chinese rice wine. If you’re looking for a non-alcoholic option, please use water. 🙂
Great marinade! I used boneless skinless chicken thighs and cut them lengthwise into 3 big strips each. Threaded them onto skewers and grilled over lump charcoal.
Tasted great. Now, if I could only get some cans of Takara canned chu-hi I’d think I was in a yakitori ya.
Hi Bkhuna! Hahahha! Right! I’m happy to hear you enjoyed this recipe and thank you so much for your kind feedback!
Thanks for sharing the recipe! I tried it and it was really delicious. However, when I was cooking the chicken it blackened really quickly….how do I prevent the it from burning?
Hi Sam! It’s the miso – miso burns really fast. So do your best to remove the miso when cooking the chicken (you can add the miso later) and cook on low heat and cover to cook thoroughly. Hope that helps!