Spring Potatoes and Sweet Onions Flavored with Miso

Spring Potatoes and Sweet Onions Flavored with Miso

Just add the simple flavor of miso to the tasty seasonal vegetables. The large-cut vegetables make this a filling and unpretentious dish. Great for bentos, too.

Ingredients: 3 servings

Sweet onions
2 (medium-sized)
New potatoes
2 (medium-sized)
Green bell peppers
Chicken breast
1 slab
Salt and pepper
To taste
As needed
Olive oil
1 1/2 tablespoon
Miso (I used Shinshu Miso, a light yellow miso)
3 to 4 tablespoons


1. Chop the potatoes into 1 cm sticks, wrap, and microwave at 500 W for 3 minutes. Cook to an edible degree of firmness.
2. Slice bell peppers into 1 cm strips, and French cut the onions.
3. Chop the chicken breast into 1 cm strips, lightly sprinkle with salt and pepper, then coat in flour. I removed the skin.
4. Heat olive oil in a pan, scatter the chicken in the pan, and stir-fry until golden brown.
5. Once both sides are golden, add the potato sticks and stir-fry until browned, without agitating too much.
6. Add onions and peppers and when tender, add miso and blend evenly.
7. Adjust the amount of miso paste depending on the size of the vegetables and the saltiness of the miso.

Story Behind this Recipe

Since seasonal veggies were less expensive compared to others, I wanted to see what I could make with them.