Saw this recipe at some point on a Korean cooking yt channel and I wanted to try it since I love miso.
It was a banger. This chicken will be hard to top.
Post the recipe. Seriously, what the fuck.
this post was submitted on 22 Jul 2026
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I've posted it in another comment now ,-)
There are so many pictures of ugly food on this sub... this is not one of those posts. Beautiful browning on the chicken, lovely texture on the fungus, the sauce looks nice and not separated. The scallions are well chopped, and the bowl looks very appealing.
Bravo.
Thanks :) A lot of my drive to get nicer plating (and generally nicer food) comes from what I hope were constructive critics from this sub a while ago when I started to learn how to cook. It's been quite the journey so far.
I post ugly so everyone else can look better.
That's what my dating profile says.
Can you share the recipe/video?
This is my first attempt so the recipe is still in the work. My inspiration is a video of Aaron & Claire : https://www.youtube.com/@AaronandClaire
Here's my take on it:
Shallots, garlic & mushrooms prep;
Chicken to the color I like, not cooked through at this stage. I put it in the oven until it hits 64°c at this point;
I deglaze with white wine and mirim;
Once the alchool evaporates completely I added some chicken stock and let it cook a bit. Then I set this prep aside.
At that point I added the shallots & garlic with some oil. After I while I set this batch aside too so that I could cook the mushrooms (I was not feeling like doing a lot of dishes today...):
Then I put the shallots, garlic and juices back to the pan and added whole cream to it:
That's when I add the miso ~2 large spoon of it. I take some sauce in a bowl and mix it well before putting it back in the pan. To avoid chunks of miso in the sauce.
Once the chicken reached 64°c it went back in to finish cooking until 66 / 68°c.
And for serving I like to pre-cut my chicken and put it in grandma's iron plate with the sauce.
It took about 1/2 hour to cook based on my pics timestamps :)
Recipe please!
Looks amazing!
Do you cook the chicken separately then add it to the miso sauce?
Yup. Somehow it’s easier for me to get it to the color I want in the pan and then I put it in the oven till it reaches 64*c.
Then back to the pan with the sauce to finish cooking.
There is no other way to brown meat like that without cooking it separately to a sauce. To get Maillard browning, you need a few things to occur and there are ways to improve it.
here's a good video about it: https://www.youtube.com/watch?v=Sm2Lrc4HEmc
that looks delicious. where did you get that pan? I love it!
It's a local brand of cookware; https://demeyere-cookware.net/fr/ There's a dealer 5 mins from where I live so it was an easy choice when I decided to get a nice pan. It's on the expensive side (especially compared to my previous IKEA nn stick) but it giving much better results with less pfas :)