Miso Chicken Stew
๐๐ฎ๐ง๐๐ก ๐'๐๐ฅ๐จ๐๐ค cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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A comforting, home-style Japanese stew where chicken and vegetables are slow-cooked in their own juices to create a rich, natural broth without any added water.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, soy, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Main Ingredients
- 150 g
- 75 g
- 15 g
Sauce
- 18 g
- 45 g
- 6 g
- 5 g
- 1 g
Garnish
- 5 g
Weights are estimates. Together, the ingredients weigh about 415 g before cooking, which is about 415 g per serving.
Steps
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.
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).
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.
Pour the prepared miso sauce over the ingredients.
Reduce the heat to very low and cover the pan. Let everything slowly cook down without adding any water.
Continue cooking until the vegetables have released their juices and formed a rich broth, and the chicken is cooked through.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 502
- Protein
- 38 g
- Carbs
- 20 g
- Fat
- 23 g
- Fiber
- 4 g
Where the calories come from
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