Red Miso Chicken Teriyaki

Red Miso Chicken Teriyaki

This is a teriyaki made using red miso from my local region of Nagoya. The rich sweet-salty flavor is delicious even when cold, so it's perfect to pack in your bento.

Ingredients: for 2 bentos

Chicken thigh meat (boneless)
Salt, pepper
a little of each
Vegetable oil
1/2 tablespoon plus
★ Red miso (or Hatcho miso)
1 tablespoon
★ Mirin
2 tablespoons
★ Sugar
1 1/2 tablespoons
★ Sake
1 tablespoon
White sesame seeds
As needed


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.

Story Behind this Recipe

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.