Miso Ground Chicken with Rice and Scallions

Ingredients

• 1.5 cup short-grain white rice (Rinsed; cook according to package directions)
• 1 lb ground chicken (Ground chicken thigh or breast; pork may be substituted)
• 3 tbsp red miso (White miso may be substituted, though the flavor will be milder)
• 2 tbsp soy sauce (Do not add salt initially; taste at the end because both soy sauce and miso are salty)
• 2 tbsp sake (Japanese cooking sake)
• 1 tbsp sugar (Balances the salty miso and soy sauce)
• 1 tbsp fresh ginger (Finely grated or minced)
• 4 scallions (Thinly sliced; use both white and green portions)
• 1 tbsp neutral cooking oil (For cooking the chicken)

Steps

1. 1

   Rinse the short-grain rice under cool running water until the water runs mostly clear. Cook it according to the package directions, then keep it covered and warm while preparing the chicken.

2. 2

   In a small bowl, whisk together the miso, soy sauce, sake, sugar, and grated ginger until smooth. Set the seasoning mixture aside.

3. 3

   Heat the neutral oil in a large skillet over medium-high heat until shimmering. Add the ground chicken and cook, breaking it into small crumbles with a wooden spoon, until no longer pink, about 5 to 7 minutes.

4. 4

   Add the miso mixture to the skillet with the cooked chicken. Stir thoroughly so the sauce coats the meat, then simmer over medium heat until the liquid is reduced and the mixture is thick, glossy, and intensely savory, about 5 minutes.

5. 5

   Stir in the sliced scallions, reserving a small handful for serving. Cook for about 1 minute, just until the scallions soften and become fragrant.

6. 6

   Taste the chicken mixture only after it has finished reducing. Do not add salt unless it truly needs additional seasoning, since both miso and soy sauce are high in sodium.

7. 7

   Spoon the warm rice into four bowls. Top each serving with the miso ground chicken and garnish with the reserved scallions. Serve immediately.

Notes

The source page indicates that the full recipe is member-only, so the ingredient quantities and detailed method were reconstructed from the published description and standard niku miso technique rather than extracted from visible recipe text. Pork can replace the chicken. Red miso gives a bolder, saltier result; white miso also works but is milder.

Nutrition per serving

• main
• Japanese-inspired
• East Asian
• rice bowl
• ground chicken
• quick dinner
• one-pan
• high-protein