Home > Recipes > Recipe Post

Miso Butter Chicken

 Ingredients (serves 2)

 

<Miso Butter>

  • 1 cup unsalted butter at room temperature
  • 1 tbsp mama san Miso Paste
  • S&B Nanami togarashi (optional)


<Miso Butter Chicken>

  • 2 tsp cooking oil
  • Salt 
  • 2 boneless chicken thighs (tofu for vegetarian option)
  • 2 tbsp mama san Cooking Sake
  • 2 tbsp miso butter 
  • S&B Nanami togarashi (optional)
  • Lemon wedge (optional)

Instruction

 1. Combine room temperature butter with the miso paste by whisking thoroughly.

Hand whisking a yellow mixture in a metal bowl, with a hand holding the bowl steady

2. Sprinkle the butter some S&B Nanami if you like a bit of a spicy and fragrant kick.

Oil being poured into a bowl of chopped tomatoes, onions, and spices on a metal countertop

3. Lightly salt both sides of the chicken thigh.

4. Add the cooking oil to a frying pan and bring to high heat.

5. Brown the chicken on both sides until very golden.

Two pieces of meat sizzling in a black frying pan, one browned and one raw being turned with tongs

6. Reduce to medium-low heat and add the miso butter and cooking sake.

Pan with cooking meat on a stovetop, with a bowl of sliced potatoes in the foreground

7. Cover with a lid and simmer for 10 minutes.

8. Rest for 5 minutes.

9. Cut into strips and transfer to a serving dish. Pour the pan sauce over the chicken and sprinkle some shichimi on top.

Hands slicing cooked meat on a wooden cutting board

10. Serve with a lemon wedge.

Plate of sliced roasted meat with orange sauce, held with a lemon wedge on the side

Item used for this recipe

Miso paste in a glass jar with a white lid and red “Made in Japan” label
A plastic container of Mama San brand Miso Paste with a red

mama san Cooking Sake

Breathtaking colors of our planet
Button