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Negi Miso Chicken ネギ味噌チキン

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    Negi Miso Chicken with salad on a plate.

    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 purposes.

    Negi Miso Chicken and salads on a plate.

    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 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 sometimes this can be used as a marinade for fish and meat. I also love smothering this paste on Yaki Onigiri (Grilled Rice Ball).

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

    Negi Miso Chicken with negi miso sauce on a table.

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    4.19 from 11 votes
    Negi Miso Chicken | Easy Japanese Recipes at
    Negi Miso Chicken
    Prep Time
    10 mins
    Cook Time
    30 mins
    Total Time
    2 hrs 40 mins
    Tender chicken marinated in negi miso, made with Tokyo Negi roasted in sesame oil, and seasoned with miso, sugar, mirin, sake, and soy sauce. 
    Course: Main Course
    Cuisine: Japanese
    Keyword: miso chicken, pan fried chicken
    Servings: 2
    Author: Namiko Chen
    • 1 lb chicken thighs/breasts
    • 1 Tbsp neutral-flavored oil (vegetable, canola, etc) (for cooking)
    Negi Miso Sauce:
    1. Gather all the ingredients. 

      Chop green part of Tokyo negi into fine rounds.

      Negi Miso Chicken Ingredients
    2. In a large frying pan, heat sesame oil on high and stir fry green onions until wilted.
      Negi Miso Chicken 1
    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 Negi Miso Sauce.
      Negi Miso Chicken 2
    4. 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.
      Negi Miso Chicken 4
    5. 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.
      Negi Miso Chicken 5
    Recipe Notes

    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.

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