To Make the Negi Miso Sauce

Cup of Yum
1. Gather all the ingredients. Cut the green part of 1 Tokyo negi (naga negi; long green onion) into fine rounds.
2. Heat a large frying pan over medium-high heat. When it‘s hot, add 1 Tbsp toasted sesame oil. Then, add the sliced negi and stir-fry until wilted.
3. Lower the heat to medium low. Add 3 Tbsp miso, 1 Tbsp sugar, 2 Tbsp mirin, 2 Tbsp sake, ½ tsp soy sauce, and 1 tsp ginger (grated, with juice) and stir to combine. It burns easily because of the miso, so keep stirring while you cook. When most of the liquid has evaporated, turn off the heat and let cool.

To Make the Negi Miso Chicken

1. In a bowl or resealable plastic bag, combine 1 lb boneless, skinless chicken thighs with the negi miso sauce. Marinate for at least 2 hours.
2. Heat a large frying pan on medium heat. When it‘s hot, add 1 Tbsp neutral oil. Remove the chicken from the marinade, wiping off as much of it as you can since miso burns easily (and reserving the marinade to make a sauce later). Add the chicken to the pan. Cook the chicken until golden brown, then flip. Cook, covered, until the chicken is cooked through. Transfer the chicken to a plate.
3. Add the reserved negi miso marinade to the pan. Add 4 Tbsp water (or you can use sake) and stir. Bring it to a boil, then let it simmer for a few minutes (as the raw chicken was in the sauce). Serve the chicken immediately with the negi miso sauce. Enjoy!

To Store

1. You can keep the leftovers in an airtight container and store in the refrigerator for up to 7–10 days and in the freezer for a month.