Japanese
Japanese
Delicate Chicken Breast Skillet with soy and ginger
The kind of Japanese plate you make on repeat. soy and ginger, a proper char, and a finish of...
Japanese · Breakfast
Japanese Chicken Breast Toast
Weeknight-friendly Chicken Breast Toast with the miso and mirin we come back to again and again. Big flavour, short shopping list.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the miso and mirin elements, and pat the chicken breast dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken breast. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the soy sauce and the rest of the miso and mirin flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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