Nagoya Aka Miso Tori (nagoya Red Miso Chicken)
Nagoya Aka Miso Tori (Nagoya Red Miso Chicken) is a traditional dish from Nagoya, Japan, known for its rich and savory flavors. This recipe combines tender chicken with the bold taste of red miso, creating a delicious and satisfying meal.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1/4 cup red miso paste
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 2 green onions, thinly sliced
Instructions
- In a small bowl, mix the red miso paste, soy sauce, mirin, and sugar to make the marinade.
- Place the chicken thighs in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 2 hours, or overnight for best results.
- Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off, and place the chicken skin-side down in the skillet. Cook for 5-6 minutes until the skin is golden and crispy.
- Flip the chicken and cook for an additional 5-6 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Transfer the chicken to a serving platter and garnish with sliced green onions. Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 15g
Supplies
Large resealable plastic bag Skillet Serving platter
Tools
Knife Cutting board Small bowl
Serving suggestions
Serving suggestions: Nagoya Aka Miso Tori pairs well with steamed rice and a side of pickled vegetables.
Tips & tricks
Tips: For a deeper flavor, marinate the chicken overnight to allow the miso marinade to fully infuse the meat.
Cost
$10