Lunch

These golden Miso Chicken thighs only require 4 ingredients which makes it veeeery easy to make. The sake and mirin tenderise the chicken thighs which makes it plump and juicy, whilst the miso adds an addictively savoury punch.  This recipe is inspired by one I found in an old cookbook that my Bachan gave me. I tried and tested a few variations and settled on this version which I think brings out the miso flavour really well.  I wasn’t a fan of miso based dishes before I went backpacking in Japan, other than miso soup. Many miso dishes later – I absolutely love it. If I had these miso chicken thighs earlier, I think I would’ve instantly been a miso fan! What are Miso Chicken Thighs? These miso chicken thighs is a super easy Japanese recipe where the chicken is marinaded in sake, mirin and of course – miso. I’ve used white miso in this recipe but you can also use red miso which will give the marinade a stronger and earthier flavour. Miso has a very delicate flavour and will become bitter if you overcook it. To avoid this you need to scrape off the marinade before frying – I know it feels counterproductive but it genuinely gives the chicken a cleaner and brighter miso flavour. What to serve with Miso Chicken Thighs? These miso chicken thighs are great in so many different dishes – salads, sandwiches, rice bowls, stir fries, noodles, bao, or even as a snack! If you’re looking for more miso based dishes have a look at this smokey Miso Aubergine recipe.  How Long do I Marinade the Chicken? I’ve tried a few different timings for this marinade and there’s no surprise here – the longer you leave, it the better. The sake and mirin both contain alcohol which tenderises the meat and allows the flavours really soak in.  I recommend marinading the night before for the juiciest miso chicken thighs but if you don’t have time then 30 minutes is still very tasty.  I like to make a big batch of them, marinade overnight then pack them into ziplock bags and freeze. Then I have juicy miso chicken thighs on hand for those busy weeks – the ultimate form of self care, in my opinion. Frequently Asked Questions Ingredients in Miso Chicken Thighs  Miso Chicken Nutritional Value per serving (serves 4) Each serving contains two chicken thighs.  Nutrition information is an estimate generated using Cronometer and is intended for guidance only.

Many people try natto for the first time straight out the box and find it overwhelming. But a more beginner friendly approach to natto is through Natto Jiru! In this hearty miso soup, natto lends a mild nuttiness, a boost of umami and adds extra depth to the flavourful broth. I am such a big fan of natto. When I lived in Japan, I ate it all the time, but after moving to the UK, it was really difficult to find. Now that I live in Brighton, natto is everywhere and I love it! I usually eat natto on its own but recently I’ve been loving it in brothier type dishes like miso soups or soba. My next project is learning how to make Natto. There are a couple different methods I want to try, and once I’ve finished experimenting, I’ll update this page with a link to the blog post with all my findings! Frequently Asked Questions Check out my latest posts

Oyakodon – tender bites of chicken simmered in a seasoned, silky egg mixture, served over steaming white rice. It’s a popular dish in Japan, loved for its simplicity, comforting flavour, and its quick and easy preparation! This post contains amazon affiliate links which means I will earn a tiny commission if you buy a recommended product through a link on this website. What is Oyakodon? Oyakodon is a Japanese chicken and egg rice bowl. To be honest, I have a bit of a love-hate relationship with the name. In Japanese, ‘Oya-ko’ means ‘parent and child,’ and ‘don’ means ‘rice bowl.’ Do you get it? Because it’s chicken and egg… Despite its slightly cynical name, it’s a bowl of pure comfort. All the classic Japanese seasonings are there—soy sauce, sake, mirin, and dashi. On days when you want something tasty yet light, Oyakodon is the answer. It’s quick to whip up, and most of the ingredients are easy to find. Many Japanese seasonings are available in supermarkets now, and the rest are straightforward to source. If you want to buy online, I will link some of my product recommendations at the end of this post! Frequently Asked Questions Three Tips for Making Oyakodon What to Serve with Oyakodon Oyakodon is a whole meal in itself, but if you want to go that extra mile, I’d recommend pairing it with a comforting bowl of hot Tofu Miso Soup and a plate of Glossy Japanese Pork and Potato – yum! If you’re looking for a variation of Oyakodon – check out my Kimchi Oyakodon recipe. This classic Oyakodon is light and delicate in flavour, but the Kimchi Oyakodon is the opposite! It’s packed with big Korean flavours like Gochujang and Kimchi. Its perfect for when you’re craving something with a serious punch of flavour. Ingredients How to cook Oyakodon (Step-by-Step with Pictures). Oyakodon Product Recommendations If you have ay questions, please drop me an email at mikusu.kitchen@gmail.com or through the contact page, I would be more than happy to help. Another reminder that I earn a small commission if you buy any products using the links on this page, at no extra cost to you.

Sweet and spicy kimchi with tender bites of chicken thigh all brought together with soft, creamy egg. This Kimchi Oyakodon was something I cooked up when I was looking for more flavourful and fun versions of Oyakodon, and what’s more, it’s easy to make and can be ready in 30 minutes! Although I love Oyakodon for its simplicity, somedays I want a dinner that hits me in the face with flavour. Enter, Kimchi Oyakodon. Cooking this fills the kitchen with the aromas of a Seoul street market, but also of my Obachan’s kitchen. Two places I love to be! I visited Seoul in the Summer of 2024 and I wrote a list of everything I wanted to eat, and I devoured my way through the city. Everything was so delicious, but I couldn’t get through the whole list. One day I will return and finish it off… Whilst in Korea I learnt how versatile kimchi and gochujang are. I love to make Gochujang Tamagoyaki for breakfast when I’m in the mood for something a bit sweet and spicy for brekkie. Frequently Asked Questions Tips and Tricks Looking For More Recipes? I eat rice almost everyday so it’s no surprise that I have many rice recipes on my blog. I love to make Japanese mushroom rice and make it into onigiri (rice balls) or this Naked Japanese “Fried” Chicken rice bowl is one of my go to easy and flavourful meals!

Super juicy chicken thighs marinated in a blend of flavourful Japanese seasonings – yum! This rice bowl delivers all the fresh flavours of Japanese fried chicken but without the flour or deep frying. Perfect for meal prepping or when you want a balanced, flavourful meal with minimal effort. We all love Japanese fried chicken, but let’s be honest – there’s only so much fried food we should eat. To satisfy those cravings, I created this healthier (and easier) version using everything except flour and deep frying! It has the familiar taste of traditional Japanese fried chicken but feels lighter, with a subtle grilled flavour instead of deep-fried richness. 3 Tips for the Chicken. Frequently Asked Questions Ingredients Step by Step (with pictures) Looking for More Japanese Recipes?