Miso Ground Chicken with Rice and Scallions
Hisham Ali Hassan published this recipe on 177milkstreet.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
Japanese-inspired niku miso made with ground chicken, miso, soy sauce, and aromatics, served over freshly cooked short-grain rice. The savory-sweet chicken mixture is concentrated and flavorful, so it pairs especially well with plain rice.
- Time
- 35 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
- 280 g
- 55 g
- 30 g
- 30 g
- 13 g
- 6 g
- 60 g
- 14 g
Weights are estimates. Together, the ingredients weigh about 935 g before cooking, which is about 235 g per serving.
Steps
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.
In a small bowl, whisk together the miso, soy sauce, sake, sugar, and grated ginger until smooth. Set the seasoning mixture aside.
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.
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.
Stir in the sliced scallions, reserving a small handful for serving. Cook for about 1 minute, just until the scallions soften and become fragrant.
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.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 533
- Protein
- 32 g
- Carbs
- 64 g
- Fat
- 16 g
- Fiber
- 2 g
Where the calories come from
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