My ‘Miso Marinated Salmon’ is delicious. The same marinade can be used to marinate not only Fish but also Chicken and Pork. I added some Sugar to make the marinade sweeter for Chicken, but it is up to your preference. If you cook them in a frying pan, please note that Miso Marinated Chicken are easy to burn. Cook them cautiously. Today I baked them in the oven.


4 Servings


600 to 800g Chicken Fillets *Today I used Thigh Fillets

Miso Marinade
4 tablespoons Miso *White Miso OR lighter coloured Miso
2 tablespoons Sake (Rice Wine)
2 tablespoons Mirin
1 tablespoon Sugar *alter the amount to suit your taste
1 small piece Ginger *grated

  1. Combine all the Miso Marinade ingredients in a bowl. Add Chicken, coat evenly, and marinate for at least half an hour.
  2. Remove the marinade from the Chicken very well before you cook them. Do not waste the marinade. You can use it to season stir-fried Vegetables.
  3. If you cook them in a frying pan, oil the pan very lightly, and cook cautiously as they are easy to burn, until both sides are nicely browned and cooked through.
  4. If you bake them in the oven, preheat the oven to 220 to 230 ºC, and bake for 15 to 20 minutes or until nicely browned.
  5. Serve with freshly cooked rice and refreshing vegetable dishes.