Steps to Make Homemade Red Miso Chicken Teriyaki

Step-by-Step Guide to Prepare Any-night-of-the-week Red Miso Chicken Teriyaki

Hey everyone, I hope you're having an amazing day today. Today, we're going to make a special dish, Easiest Way to Prepare Any-night-of-the-week Red Miso Chicken Teriyaki. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

How to Prepare Perfect Red Miso Chicken Teriyaki is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It's enjoyed by millions daily. They are fine and they look fantastic. Red Miso Chicken Teriyaki is something that I have loved my entire life.

I wanted to create a recipe using the red miso from Nagoya, my home town. The rich flavor is delicious even when cold, so it's great in bentos.

Red miso used in a teriyaki becomes even more fragrant! It does burn easily, so watch as it cooks. For 2 bentos. Recipe by La semaine du gout

Many things affect the quality of taste from Red Miso Chicken Teriyaki, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Red Miso Chicken Teriyaki delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Red Miso Chicken Teriyaki using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Red Miso Chicken Teriyaki:

1. 1 Chicken thigh meat (boneless)
2. 1 dash of each Salt, pepper
3. 1/2 tbsp plus Vegetable oil
4. 1 tbsp ★ Red miso (or Hatcho miso)
5. 2 tbsp ★ Mirin
6. 1 1/2 tbsp ★ Sugar
7. 1 tbsp ★ Sake
8. 1 White sesame seeds

Steps to make to make Red Miso Chicken Teriyaki

1. Cut the excess fat off the chicken thigh, and cut into bite sized pieces. Season lightly with salt and pepper. Combine the ★ ingredients.
2. Heat the vegetable oil in a frying pan, and pan fry the chicken with the skin side down. When it's browned, turn over, cover with a lid, turn the heat to low and steam-cook until it's done.
3. When the chicken is cooked through remove the lid, and wipe out the excess oil and moisture in the pan. Swirl in the ★ ingredients.
4. Turn the heat up a little and cook down the sauce. When it's thickened, turn off the heat. Sprinkle with sesame seeds and it's done.

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