Time: 20 minutes.
Japanese love their miso – as if their lives depend on them. Living in Tokyo, one of the most expensive metropolis in the world, has forced me to result to cooking at home. Originating from Penang, known as the food heaven of Malaysia, I spent more time eating outside than eating at home – not to even mention cooking. Cooking every meal myself is indeed a whole new experience for me.
Putting aside those flashy Japanese food like sushi and okonomiyaki, one of the most common daily food is the miso vegetable stir-fry (味噌の野菜炒め). This is a light healthy Japanese dish that contains various type of nutrient needed for the whole day. The aroma from miso goes really well with the vegetables, particularly cabbages. Regardless, let’s cut the talk and start cooking!
- 300 g boneless chicken thigh
- 1/4 medium cabbage
- 1/2 medium carrot
- 1/2 medium onion
- 1/2 medium green paprika
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 tsp miso paste
- 1 tbs soy sauce
- 1 tbs mirin
- 1 tbs cooking wine
1. Cut the chicken, cabbage, carrot and paprika into bite-sized cubes as shown in the picture. Mix the ginger, garlic paste, soy sauce, mirin and cooking wine together.
2. Start off by pan fry the chicken lightly for 3 minutes per side. Put them aside for now.
3. Using the same pan, lightly fry the sliced onions and carrots for about 3 minutes. Then, put the cabbage, paprika and chicken back in. Saute for about 2 minutes. Pour in the mixed sauce and saute for another minute.
4. Serve them on a plate with rice! Itadakimasu!
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