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Directions

  1. 1. Make a cut into the thick part of each chicken breasts and spread it open in order to give them an even thickness throughout, allowing them to cook evenly.
  2. 2. Pour 1 liter of water into a pot, then add the salt and bring to a boil. When it comes to a boil, add the chicken and cook for 4–5 minutes. Remove from heat but leave the chicken in the pot, allowing the residual heat to cook it through.
  3. 3. Rinse the fukinoto butterbur shoots thoroughly, then squeeze out the water and chop coarsely.
  4. 4. Preheat and oil a frying pan with sesame oil, then add the fukinoto butterbur shoots and stir-fry. Once the fukinoto butterbur shoots are coated with oil, add the mirin and continue to stir-fry.
  1. 5. When the fukinoto butterbur shoots are partially cooked through, add the sugar and yellow miso. Mix in and continue stir-frying.
  2. 6. To finish the fukinoto miso, raise the heat to high to cook off any remaining moisture, then sprinkle on the sansho pepper to provide some extra fragrance.
  3. 7. Remove the chicken from the pot and tear into pieces.
  4. 8. Serve the chicken topped with fukinoto miso, sprinkled with powdered shichimi chili pepper to taste.