Sweet Misoyaki
Ack. Its been a while... I've been O_O somewhat busy and constantly whisked away from home. I cannot remember the last time I slept in my own bed. But I have a recipe for you lovely folks!!
blue bowl: rice with colored egg sheets
pink bowl: sweet chicken misoyaki, mixed vegetables stirfried in plum sauce
Top: veggies stir fried in plum sauce, various pickles, satsuma and kiwi
Bottom: rice, colored egg sheets, sweet chicken misoyaki
Sweet Chicken Misoyaki
One large chicken breast, cut into chunks
2tsp to 2tb miso (more or less depending on your miso - mine was mild white so I used two tb)
2 tb umeshu, mirin or a wet/sweet sake
2 tsp evaporated cane juice sugar or brown sugar
splash of soy sauce or pinch of salt (if your miso is not salty)
Mix everything in a plastic ziploc bag, pressing out as much of the air as possible. Marinate overnight or at least 2 hours and up to 3 days. Pan fry with a little bit of oil. Enjoy.
Reposted from my blog.
blue bowl: rice with colored egg sheets
pink bowl: sweet chicken misoyaki, mixed vegetables stirfried in plum sauce
Top: veggies stir fried in plum sauce, various pickles, satsuma and kiwi
Bottom: rice, colored egg sheets, sweet chicken misoyaki
Sweet Chicken Misoyaki
One large chicken breast, cut into chunks
2tsp to 2tb miso (more or less depending on your miso - mine was mild white so I used two tb)
2 tb umeshu, mirin or a wet/sweet sake
2 tsp evaporated cane juice sugar or brown sugar
splash of soy sauce or pinch of salt (if your miso is not salty)
Mix everything in a plastic ziploc bag, pressing out as much of the air as possible. Marinate overnight or at least 2 hours and up to 3 days. Pan fry with a little bit of oil. Enjoy.
Reposted from my blog.