This is a recipe inspired by having buckets of home-made miso.  Because I have so much of it, it gives me room to experiment with the umami qualities of such a rich and wonderful flavouring.  In this recipe, it is called “double miso” because I have marinated the pan-fried chicken in miso and made a miso ketchup to accompany it.  You can use any shop-bought miso for this recipe.  I used our shiro miso (white rice miso which has a sweeter and milder taste) in this yummy dish.

Take:

1lb (454g) of boneless chicken breast

and add the following and allow to marinate for at least one hour:

1 tbsp miso

1 tbsp coconut oil

8-14 finely chopped bird chilli peppers (optional)

Heat up a cast iron skillet with:  Put in a deep pan:

1 tbsp coconut oil

Dust the marinated chicken breast with rice flour on both sides.  When oil is hot, brown chicken on both sides then  cover partially with a lid and cook on low heat for 5 to 7 minutes until the meat is cooked.

To make miso ketchup mix the following together:

2 tsp of miso

2 tsp tomato ketchup

Serve with a side of green vegetables; in this case, I steamed sweet potato greens.  If you would like a carbohydrate with this, mashed potatoes or french fries would be rather nice.

Serves 2 main meals or 4 appetizers.