Vinegared Miso Chicken Breast with Honey

Vinegared Miso Chicken Breast with Honey

Chicken breast that's been marinated in honey and vinegared miso has a moist and rich flavour that goes well with rice. It can be kept for a while so feel free to make lots at once and keep it for another day ♪

Ingredients: an easy-to-make amount

Chicken breast
4 fillets (800 g)
3 tablespoons
as needed
250 g
100 g
4 tablespoons
Cucumber, tomato, Japanese mustard
as desired


1. Add the chicken into a 26 cm diameter frying pan and sprinkle over the sake. Add enough water to submerge the chicken.
2. Place a lid over the pan and place it over medium heat. Once the water has come to a boil, turn the heat to low and simmer for 7 minutes.
3. Add the chicken and juices to a bowl or similar container and tightly wrap with cling film. Leave the chicken to cool.
4. Add the [A] ingredients into a separate bowl and mix well.
5. Spread out some cling film and place the meat without the juice on top. Brush 1/4 of the mixture from Step 4 on top of each fillet and wrap each one up.
6. Place the fillets into the refrigerator for 1 hour to allow the flavours to settle in.
7. Slice 2 of the fillets in half on the diagonal and serve with vegetables as a side dish that day. Add the the other 2 to a freezer bag and keep in the fridge for later.

Story Behind this Recipe

I made a variation of a chicken breast recipe that I found and turned it into a quick summer recipe. The chicken is cooked all the way through so modifying the recipe was easy. Please give these recipes a go as well, Recipe ID: 2248992 and Recipe ID: 2248993.