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  • Writer's pictureDavid

Miso Chicken

A rich, buttery umami dish. Easy to make, healthy and deliciously satisfying.

This is a really simple dish. The main activity here is spooning the liquid over the meat. The rest is really about patience. But not too much...



chicken fillet



chopped ginger

white miso paste

light soy sauce

mirin - or shaoxing or dry sherry

butter beans



Watch the video


  • Slice the mushrooms thickly

  • Heat oil in a frying pan on a medium-high heat and add a knob of butter

  • When the butter is melted and starts to bubble, add the fillet

  • Let it brown for a minute or two and turn it over

  • Let that side cook for 3-4 minutes and turn it over again

  • Add the mushrooms

  • Add 2 tsp of the chopped ginger ("lazy" ginger is good for this dish, as a bit of the liquid from the jar doesn't hurt)

  • 2 tsp of white miso paste

  • Stir all that through

  • Add a good splash of soy and of mirin

  • Stir it through, tilt the pan and spoon the liquid over the fillet

  • Make sure the pan is not too high - safer being lower than too high - and cover it

  • After 10 minutes, check the liquid - you'll probably need to add some water. A couple of glugs will do

  • Cover it again

  • 5 minutes later, lid off and turn the fillet over, spooning the liquid over it

  • Add a nice amount of butter beans

  • Stir them through, heat up a bit, lid stays off - let it reduce. Keep an eye on it, but around 10-15 minutes should leave you with a delightfully creamy sauce

  • Add chopped parsley and stir it through

  • Job done.

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