[Make the Miso Sauce] Combine the ingredients marked with ● in a bowl.
Cut the chicken into bite-sized pieces and add to a thick plastic bag (I recommend using one with a zip).
Add the miso sauce into the same bag and close the top. Rub the seasoning into the meat to blend the flavours and leave to rest in the fridge. Keep it in there for over half a day if possible.
Take the meat out of the bag and wipe it with kitchen paper. Put it into a frying pan that has been oiled with vegetable oil and cook over high heat until browned.
Turn the meat over and pour in 70 ml water. Cover the pan with a lid and steam bake the chicken over high heat. Once the liquid has evaporated, it's ready to serve.
Story Behind this Recipe
I was trying to think of some handy recipes for side dishes that I can make when I'm short on time. Since this meat is marinated in sauce, you can prepare the sauce beforehand and then you just have to steam-bake the chicken when you want to eat it.
While the meat is resting in the refrigerator, give the meat a rub sometimes through the bag to blend in the flavours. The salt content of the miso varies from brand to brand so please adjust the amount accordingly.