00:00GIF Prefecture gave us Keichan Yaki, a miso-marinated chicken dish that transforms plain rice into
00:06pure, comfort gold.
00:08Watch those savoury flavours melt together beautifully.
00:11Let's cook!
00:13For a printable version of this recipe, visit my website, just google miso chickens that
00:18you'd find me.
00:20Grab a large bowl and add 2 tablespoons of yellow miso paste, 2 tablespoons of mirin,
00:252 tablespoons of sake, 1 tablespoon of Japanese soy sauce,
00:301 tablespoon of grated garlic, 1 tablespoon of grated ginger root,
00:361 teaspoon of sugar, 1 teaspoon of sesame oil, and 1 1⁄4 teaspoon of chili powder.
00:42Whisk everything together until the miso is fully dissolved and the marinade looks smooth.
00:51If you only have red and white miso, combine them in equal parts to make your own awase miso.
00:57Next, I've got 300 grams of boneless chicken thigh that I have cut into large bite-sized pieces.
01:04Place it in the marinade and mix thoroughly until evenly coated.
01:14Cover the bowl and refrigerate for 1 hour.
01:18If you want to do meal prep, you can marinate the chicken up to overnight.
01:22While the chicken relaxes, let's prep the vegetables.
01:26Roughly cut a quarter of a green cabbage,
01:29julienne half carrot, and thinly slice half yellow onion.
01:35If you want to substitute, white onion works too, but skip red onion.
01:40Likewise, stick with green or other light-coloured cabbages, not red cabbage.
01:50If you want to cook it, you'll need to cook it up.
01:51Heat a large frying pan or medium.
01:53Add 1⁄2 tablespoon of cooking oil.
01:55Once it's nice and hot, in go to cabbage, carrots, and onion.
02:00Sprinkle a few pinches of salt, and stir fry for 2-3 minutes until they just start to soften.
02:07Add the marinated chicken and every last drop of the marinade to the pan.
02:13Pop on a lid and reduce the heat to medium-low.
02:16Steam fry for 3-5 minutes just until the chicken is cooked through.
02:20It will smell miso savory, a little gingery, and very persuasive.
02:26Take the lid off and return the heat back to medium.
02:29Stir fry for 1-2 minutes to reduce the sauce slightly and gloss everything.
02:46Garnish with chilli threads if you have them.
02:48Make sure to serve this with a generous bowl of fluffy white rice because this dish is ripped,
02:54and drizzle some sauce.
02:55Although the liquid is pulled because of the steamed vegetables, it's not a soup so don't drink it up please.
03:04And there you have it, Keichan Yaki.
03:07Easy prep with only about 10 minutes on the stove.
03:10It's the perfect no-fast meal that is well worth the wait.
03:15Want even more delicious recipes?
03:17Grab my free cookbook from the link in the description.
03:21Okay, let's go over the ingredients one more time.
03:24And if you're ready to cook, grab the written instructions by clicking the full recipe box
03:28with a picture that's about to pop up on your screen.
03:32Here we go, the link to the full recipe is on the screen for you now,
03:35and if you want to watch more similar videos,
03:37don't miss my chicken roundup video popping up on your screen as well.
03:41Thanks so much for watching, and I hope see you in the next one. Bye!
Comments