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?

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