RECIPE: Spicy Mustard Miso Chicken and Vegetables

  • 1 min read
RECIPE: Spicy Mustard Miso Chicken and Vegetables

Mustard miso adds spicy umami to this simple soy and ginger stir fry. You can also substitute fish or other seafood such as shrimp or squid instead of chicken.

Servings: 2


  • 2 tsp soy sauce*
  • 2 tsp cooking sake
  • 1 tsp ginger juice
  • 100g chicken thigh (cut into bite-sized pieces)
  • 6 shishito peppers (pierce with bamboo skewer or knife to make tiny holes before cooking)
  • 2 green peppers (cut into quarters)
  • 1 Japanese eggplant (cut into bite-sized pieces)
  • Cooking oil (as needed)
  • Flour (as needed)
  • 2 Tbsp Jigarashi Miso


  1. Combine the soy sauce, cooking sake and ginger juice in a bowl. Add and coat the chicken then let sit for about 20 mins. 
  2. Separately, dust the shishito peppers, green peppers and eggplant with flour and fry in oil. Drain the chicken from step 1, dust with a thin layer of flour and fry with the vegetables until golden brown. Place in a bowl and mix with the Jigarashi Miso while still warm. 
  3. Serve in a bowl and top with any remaining Jigarashi Miso.

*Available for single item purchase at our Market: Michi no Eki

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