Home Made Teriyaki Chicken in

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Hot water		400ml
Miso (red or mixed)		45g
Fish stock cube		1
Chinese chilli bean sauce (Tobanjan)		1 tsp
Chicken breast fillet		1
Salt & pepper		as required
Soy sauce		2 tbsp
Sugar		1 tsp
Sake		2 tbsp
Mirin		2 tbsp
Vegetable oil		1 tbsp
Leek		1/4
Spring onion		1/2
Egg noodles		for 1

Method

Prep

10min

Cook

15min

Season the chicken with salt & pepper and keep aside for 1 minute. Put the oil in a frying pan and fry the chicken for 3 minutes on high heat. Turn over and fry for another 3 minutes.

Add the sake, soy sauce and mirin and turn the heat down to medium. Fry for 5 minutes and remove the chicken to a plate.

Put the hot water, miso, stock, chilli bean sauce and sugar in a bowl and whisk.

In a separate frying pan, add the soup from Step 3 and bring to the boil. Add the finely chopped leeks and simmer for 1 minute.

Cook the egg noodles separately as per the pack instructions. Drain and transfer to a serving bowl.

Pour in the soup from Step 4 and top with the sliced teriyaki chicken from Step 2 and finely chopped spring onions.

Tips & Note

Depending on the miso, the finish will be different so you might need to adjust the figures given here.
Can someone recommend some really good dried egg noodles?

Category

Japan Britain Boiled Miso soup Pan Fried / Shallow Fried Ramen Noodles Sauces Simmer Alcohol Chicken Leeks Spring Onions

Related miso stock cube egg noodle ramen chilli bean sauce soy sauce sake mirin

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