Japanese Miso Chicken Bowl with Creamy Ginger Apple Slaw

A flavourful fusion of tender chicken marinated in savoury miso goodness, paired with a creamy ginger apple slaw for a burst of freshness. This dish promises a delightful mashup of Japanese-inspired flavours. Get ready to elevate your dinner game with every delicious bite!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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Step into my kitchen and join me on my journey through my bowl era! I’m thrilled to share a delicious twist on Japanese-inspired cuisine with my Miso Chicken Bowl recipe. Picture this: tender slices of chicken, marinated to perfection in savoury miso, paired with a vibrant ginger apple slaw, all nestled on a bed of fluffy sushi rice. Bowls are my current obsession because it’s not just about the flavours—it’s about the convenience, the balance, and the endless possibilities. So grab a bowl and let’s dive in together!

Multiple bowls of elements in japanese miso chicken. Small bowl of sushi rice, miso chicken and another of slaw.

Why This Recipe Is Amazing

  • Fusion of flavours: Seamlessly blends the savoury richness of Japanese teriyaki with miso chicken and the refreshing crunch of creamy ginger apple slaw.
  • Fresh & Healthy: Delight in a satisfying meal that incorporates fresh, wholesome ingredients like cabbage, carrot, and red apple, balanced with the comfort of rice.
  • Time-Efficient: With just 15 minutes of preparation and cooking time, enjoy a gourmet-quality meal without sacrificing precious time.
  • Leftover Legend: Conveniently store leftovers for up to three days, ensuring that every delicious bite can be savoured again later.
  • Customisable & family-friendly: Personalise your dish by adjusting the spice level or substituting ingredients to suit certain dietary preferences.
Grey bowl of ginger apple slaw ingredients separated to showing how to make the recipe. Small bowls of ingredients in background

What ingredients are needed

  • Sushi Rice: A short-grain rice variety traditionally used in Japanese cuisine, prized for its sticky texture and mild flavour, serving as the base of the dish. Substitute for Brown rice if desired. It adds extra fibre and nutrients to the dish, offering a healthier alternative without compromising taste.
  • Salt and Rice Vinegar: Enhances the flavour of the rice while also contributing to its texture and aiding in the balance of sweetness and acidity.
  • Miso Teriyaki Sauce: A classic Japanese sauce that adds depth and richness to the dish, made with a combination of mirin (a sweet rice wine), soy sauce (or tamari for a gluten-free option), brown sugar, garlic, ginger, sesame oil, sesame seeds, honey, and miso. It provides a sweet and savoury marinade for the chicken, infusing it with umami flavours.
  • Chicken Breast or Thigh: Offers a lean source of protein and serves as the main protein component of the dish, absorbing the flavours of the teriyaki marinade during cooking.
  • Creamy Apple Slaw: made of cabbage, spring onion/ scallions, carrot, red apple, lime zest, lime juice, Japanese mayonnaise, ginger, garlic, salt, and optional honey. This slaw provides a refreshing contrast to the savoury chicken, offering a crunchy texture and a creamy, tangy dressing that balances the dish’s flavours. The apple can be omitted but it adds a lovely sweet crunch.
  • Japanese Mayonnaise: Known for its slightly sweeter taste and creamier texture compared to Western-style mayonnaise, it adds richness and depth to the slaw dressing.
  • Ginger and Garlic: Used in both the teriyaki marinade and the slaw dressing, these aromatic ingredients impart warmth, depth, and complexity to the dish’s flavour profile.
  • Optional Chilli/ Red Pepper Flakes: Provides a hint of heat for those who prefer a spicier flavour profile.

The Low-Down On Miso

Spoons of miso showcasing the different types and colours

Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (a type of fungus). It’s available at your local grocery store in various types, each offering a unique flavour profile and colour. Here are the main types of miso and their characteristics:

  • White Miso (Shiro Miso):
    • Light colour, sweet flavour.
    • Soybeans, rice fermentation.
    • Short fermentation, mild taste.
    • Used in: Dressings, marinades, light soups.
  • Yellow Miso (Shinshu Miso):
    • Deeper colour, rich flavour.
    • Soybeans, barley or rice.
    • Balanced flavor, sweet-savory notes.
    • Used in: Soups, glazes, sauces.
  • Red Miso (Aka Miso):
    • Dark colour, robust flavour.
    • Soybeans, higher barley content.
    • Long fermentation, intense taste.
    • Used in: Hearty soups, stews, marinades.
  • Awase Miso (Mixed Miso):
    • Blend of miso types.
    • Complex flavour, sweet, umami.
    • Used in: Versatile for various dishes.

For the Japanese Miso Chicken recipe, any type of miso can be used depending on your preference and the flavour profile you want to achieve. White miso will lend a milder and sweeter taste, while red miso will add a richer and more robust flavour. You can also experiment with a combination of miso types to create a unique flavour blend. Adjust the amount of miso used according to your taste preferences, as different types of miso vary in saltiness and intensity.

Cook Rice Like A Pro

I’ll admit, cooking rice used to be my nemesis—I struggled with the ratios and often ended up with a burnt or soggy mess. I discovered the stovetop absorption method, which I’ve mastered and happily use. But then, my life changed. After diving into research for our cookbook “All in Together: Slow and Pressure,” I found a new love for pressure cooker rice. Now, it’s my go-to method, but here are some tips for both. We cook rice 1-2 times a week, and now so can you!

  • Stovetop Absorption Method:
    • Preparation:
      • Rinse Rice: Wash rice until water runs clear.
      • Water Ratio: Use 1 ½ – 1 ¾ cups water per cup of rice.
      • Seasoning: Add salt, sugar and rice vinegar.
    • Cooking:
      • Add Rice: Combine rice, water and seasoning in a saucepan.
      • Bring to boil: Cover with lid then increase heat to boil.
      • Simmer: Reduce heat to low, simmer for 12-15 minutes.
      • Rest: Let rice sit covered for 5 minutes.
      • Fluff: Gently fluff rice then serve hot.
  • Pressure Cooker Method:
    • Preparation:
      • Rinse Rice: Wash rice.
      • Water Ratio: Use 1 – 1 ¼ cups water per cup of rice
      • Seasoning: Add salt, sugar and rice vinegar.
    • Cooking:
      • Add Rice and Water: Combine rice, water and seasoning in a pressure cooker.
      • Close Lid: Seal properly.
      • Pressure Cook: Cook on high pressure for 4 minutes.
      • Natural Release: Allow for 10 minutes.
      • Release Pressure: Release the remaining pressure as per the cooker’s instructions.
      • Fluff: Open lid, fluff rice then serve hot.

Setting You Up For Success – Tips & Tricks

  • Marinate for Maximum Flavour: Allow the chicken to marinate in the teriyaki sauce for longer if you have time. At least 30 minutes, or preferably a few hours, to enhance its flavour and tenderness.
  • Perfectly Cooked Rice: Rinse the sushi rice thoroughly before cooking to remove excess starch, resulting in fluffy and separate grains. Use the appropriate water-to-rice ratio and follow the cooking instructions carefully to achieve perfectly cooked rice.
  • Prep Ahead: Save time by prepping the vegetables and making the teriyaki sauce and slaw dressing in advance. This allows for a smoother cooking process and quicker assembly when it’s time to cook.
  • Grill or Pan Cook: While the recipe suggests cooking the chicken in a frying pan, you can also grill it for a smokier flavour or tray bake it for a hands-off approach.
  • Adjust Seasoning: Taste the slaw dressing and teriyaki sauce before adding them to the dish and adjust the seasoning according to your preference. You can add more soy sauce for saltiness, honey for sweetness, or lime juice for acidity.
  • Creative Substitutions: Feel free to customise the recipe by substituting vegetables or protein according to your taste or dietary requirements. For instance, you can use tofu or shrimp instead of chicken, or add extra vegetables like bell peppers or snow peas.
  • Garnish for Presentation: Sprinkle toasted sesame seeds, chopped spring onion/scallion over the dish before serving to add a pop of colour and extra flavour.
Close up of miso teriyaki chicken topped with chopped scallion/spring onion.

Troubleshooting

  • Dry Chicken: If the chicken turns out dry, it may have been overcooked. Ensure not to cook it for too long, as chicken breast and thigh cook quickly, especially when sliced thinly. Create more sauce by doubling the quantities to help create more moisture.
  • Soggy Rice: If the rice is too wet or mushy, you may have added too much water or cooked it for too long. Adjust the water-to-rice ratio or cooking time accordingly in the next batch.
  • Slaw Dressing Separation: If the slaw dressing separates or becomes watery, it may be due to overmixing or using low-quality mayonnaise. Use a high-quality Japanese mayonnaise and gently toss the slaw just before serving to prevent separation.
  • Lack of Flavour: If the dish lacks flavour, try increasing the amount of seasoning in the teriyaki sauce or slaw dressing. You can also add extra lime juice, soy sauce, or a dash of rice vinegar to brighten the flavours.
Large bowl of complete Japanese chicken bowl behind a small bowl of miso chicken.

Frequently Asked Questions

When I made this dish on our live cooking show, some community members asked:

Can I make this recipe vegetarian?

Yes, you can substitute the chicken with tofu, tempeh, or your favourite plant-based protein.

Can I use regular mayonnaise instead of Japanese mayonnaise?

While regular mayonnaise can be used as a substitute, Japanese mayonnaise has a slightly sweeter taste and creamier texture, which adds to the authenticity of the dish.

How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Separate the slaw and reheat the rice and chicken. Combine everything on the plate then serve.

Can I freeze this dish?

It’s not recommended to freeze the assembled dish, as the texture of the slaw may change upon thawing. However, you can freeze the cooked miso chicken and rice separately and reheat it when needed. Simply make a fresh batch of slaw before serving.

Rainbow slaw with ginger dressing and apple slices.

Looking For More Yumminess?

Whether you’re after more simple snacks, easy dinner ideas or delightful desserts, we have you covered!

Did you make this recipe?

Let us know how it turned out for you! Comment below, tag @missmolly_makes on Instagram using #missmollymakes or visit us LIVE at twitch.tv/missmollymakes.com

Grey Bowl of sushi rice, Marinated cooked chicken with slaw. Chopsticks resting on bowl

Japanese Miso Chicken with Creamy Ginger Apple Slaw

Servings 2
A flavourful fusion of tender chicken marinated in savoury miso goodness, paired with a creamy ginger apple slaw for a burst of freshness. This dish promises a delightful mashup of Japanese-inspired flavours. Get ready to elevate your dinner game with every delicious bite!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
 

Rice

  • 115 g (½ cup) sushi rice
  • ½ tsp salt
  • 1 tsp rice vinegar
  • 1 tsp white sugar

Miso Teriyaki Sauce

  • ~250-300 g ( cups) chicken breast or thigh sliced thinly into strips
  • 62-125 mls (¼-½ cups) mirin
  • 2 tbsp light soy sauce use tamari for GF option
  • 1 tsp dark soy sauce optional but gives a rich flavour and colour
  • 1 tbsp brown sugar
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • ½ tsp sesame oil
  • 2 tsp sesame seeds toasted
  • 1 tsp miso white or red browns
  • ½ tsp cornflour/starch optional to thicken sauce

Creamy Apple Slaw

  • 1 cups (1 cup) cabbage finely shredded
  • 1 stalk (1) spring onion/ scallion thinly sliced
  • ½ cup carrot finely sliced into matchsticks or grated
  • ½ red apple sliced
  • ½ lime zest & juice
  • 3-4 tbsp Japanese mayonnaise
  • 1 tsp ginger grated
  • 1 cloves garlic minced
  • Pinch salt
  • 1-2 tsp honey Optional

Instructions

Cook Rice:

  • See pressure cooker and stove-top instructions above for detailed info.
    Saucepan Method
    > In a saucepan, combine the rinsed rice, seasoning and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 12-15 minutes or until the water is absorbed and the rice is tender.
    >Allow to sit, covered for 5 minutes.
    Pressure Cooker Method
    > Combine rice, water and seasoning in a pressure cooker bowl. Seal properly and cook on high pressure for 4 minutes.
    > Allow to naturally release for 10 minutes before releasing the remaining pressure as per the cooker’s instructions.

Marinate Chicken & Prep Veggies:

  • In a large bowl, whisk teriyaki sauce ingredients, sesame seeds, 1 tsp ginger, oil, and honey. Cut chicken into 1.5cm/ ½ inch cubes. Add chicken to the marinade, and toss to coat.
  • Heat a large frying pan over medium heat. Take the chicken out of the marinade and cook for 4-6 minutes until it's cooked through.
  • Add the marinade and cook for 1-2 minutes to thicken. Add extra cornflour/starch mixed with a little water if needed and continue cooking to help it thicken.
  • Remove from heat and cover while making slaw.

Slaw:

  • In a bowl, combine mayonnaise, garlic, lime zest, 2 tsp lime juice, and remaining ginger. Season with salt and pepper and add honey to taste.
  • Combine cabbage, onion, and carrot in a large bowl. Toss with half the lime dressing.

Bring it all together

  • Divide cooked rice, chicken, and grilled eggplant among bowls. Drizzle with remaining lime dressing and any tray juices. Serve with lime wedges and enjoy!

Nutrition

Calories: 879kcal | Carbohydrates: 104g | Protein: 51g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 2992mg | Potassium: 1150mg | Fiber: 6g | Sugar: 36g | Vitamin A: 5860IU | Vitamin C: 28mg | Calcium: 99mg | Iron: 3mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Recipe Published: April 23, 2024 Last Updated: May 22, 2024
Lauren and Troy George, Creators of MissMollyMakes smiling to camera.

Hiya, I’m Lauren but you can call me Molly!

Former OR Nurse and self-taught home cook passionate about Approachable, No-Nonsense recipes to help you level up in the kitchen. Together with my husband Troy, we create simplified dishes for busy people with easy-to-find ingredients!
To learn more about us, our cooking show and more, click here!

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Leave a Comment

  1. This dish ticks all the boxes. The chicken was super flavourful, and the slaw with the creamy dressing added an element of freshness to this dish. The best part was the dressing, oh my did this tie it all together, the flavour combination absolutely popped, and I will be making this Japanese Miso chicken again

    1. 5 stars
      This dish ticks all the boxes. The chicken was super flavourful, and the slaw with the creamy dressing added an element of freshness to this dish. The best part was the dressing, oh my did this tie it all together, the flavour combination absolutely popped, and I will be making this Japanese Miso chicken again

      1. Lauren George / Miss Molly Author says:

        What a comment! Makes me so so happy to read, thanks for sharing!

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