Miso Chicken Stew

Ingredients

• 1 chicken thigh (unseasoned)
• 0.25 block soft tofu
• 1 handful cabbage
• 30 g shiitake and enoki mushrooms
• 0.125 onion
• 2 pcs green onions (white part only, cut into 3 cm lengths)
• 1 tbsp miso paste
• 3 tbsp sake
• 1 tsp mirin
• 1 tsp soy sauce
• 0.25 tsp rice vinegar (just a drop)
• fresh green onions (chopped for garnish)

Steps

1. 1

   Prepare the sauce by whisking together 1 tablespoon miso paste, 3 tablespoons sake, 1 teaspoon mirin, 1 teaspoon soy sauce, and a drop (about 1/4 teaspoon) of rice vinegar until smooth.

2. 2

   Sear the chicken thigh in a pan over medium heat until the skin is golden and crispy. (Note: The creator mentions the chicken is unseasoned and does not specify adding oil, as the thigh will release its own fat).

3. 3

   Arrange the cabbage, shiitake and enoki mushrooms, onion, white parts of the green onions, and the soft tofu in the pan around or over the chicken.

4. 4

   Pour the prepared miso sauce over the ingredients.

5. 5

   Reduce the heat to very low and cover the pan. Let everything slowly cook down without adding any water.

6. 6

   Continue cooking until the vegetables have released their juices and formed a rich broth, and the chicken is cooked through.

7. 7

   Garnish with fresh chopped green onions before serving.

Notes

Do not add water to this dish. The moisture from the cabbage, mushrooms, and tofu combined with the sake will create the broth. Keep the heat very low to prevent burning and ensure the juices are released slowly.

Nutrition per serving

• main
• stew
• chicken
• miso
• Japanese
• low-heat
• one-pan