- Prep
- 20 min
- Cook
- 45 min
- Total time
- 65 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 485 kcal
Quick summary
“A risotto-inspired combination where Japanese or arborio rice absorbs chicken broth infused with white miso paste, soy sauce, and mirin. Served with golden soft chicken thighs and sesame seeds.”
What you need to know
- The marinade of miso, soy sauce, mirin, and sesame oil softens the thighs and gives deep notes of umami.
- The rice is toasted briefly in olive oil before the broth to seal the grains and prevent it from turning mushy.
- The gradual addition of hot miso broth releases the natural starch from the rice, creating creaminess without heavy cream.
Ingredients
Main
- g Skinless, boneless chicken thighs
- tablespoons White or yellow miso paste
- tablespoons Soy sauce (shoyu)
- tablespoon Mirin (sweet rice wine)
- teaspoon Toasted sesame oil
- cloves Minced garlic
- teaspoon Fresh grated ginger
- tablespoon Vegetable oil
- unit Chopped medium onion
- cup (200g) Arborio or Japanese rice (short grain)
- cups (720ml) Chicken broth (or vegetable)
- tablespoon Unsalted butter
- Cebolinha fresca picada
- Toasted sesame seeds
Instructions
Principal
- In a bowl, mix 2 tablespoons of miso, 1 tablespoon of soy sauce, the mirin, the sesame oil, 1 minced garlic clove, and the grated ginger. Cut the chicken into 2-3 cm cubes and add to the marinade, ensuring all pieces are well coated. Let it marinate for at least 15 minutes.
- Heat the vegetable oil in a medium pan over medium-high heat. Add the marinated chicken and brown on all sides. Remove the chicken from the pan and set aside, leaving the residual flavor in the pan, which is essential for the sauce.
- In the same pan, add the chopped onion and sauté until translucent, for about 3-5 minutes. Add the remaining 2 cloves of minced garlic and saute for another 1 minute, releasing their intense aromas.
- Add the rice to the pan and stir for 1-2 minutes, toasting it slightly. This helps to create a firmer texture in the grain, preventing it from becoming soggy when cooking.
- Incorporate the remaining tablespoon of miso into the warm chicken broth until completely dissolved. Add about half of the miso broth to the pan with the rice. Stir continuously until the liquid is almost completely absorbed by the rice.
- Continue adding the remaining broth, one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding the next. This process will take about 20-25 minutes and is crucial for the creaminess of the rice. In the last 5 minutes, return the cooked chicken to the pot.
- When the rice is al dente and creamy, remove from heat. Add the unsalted butter and the remaining tablespoon of soy sauce, mixing gently to incorporate and finish the flavor. Taste and adjust the seasoning to your preference.
- Serve immediately, garnished with plenty of chopped fresh green onions and toasted sesame seeds. The contrast of textures and the freshness of the chives elevate the dish, making each bite a complete and delicious experience.
Chef's tips
- Use boneless, skinless chicken thighs, cut into uniform 2-centimeter cubes for even browning.
- Dissolve the miso paste completely in the warm broth with a small whisk before drizzling over the rice.
- Finish cooking by incorporating 1 tablespoon of cold butter, whisked vigorously to emulsify the final shine.
Variations
- Add shimeji mushrooms sautéed in butter along with the browned chicken to enrich the dish.
- Mix chopped young bok choy or spinach leaves into the rice during the last 3 minutes of cooking.
- Sprinkle thin strips of crispy nori seaweed over each dish just before serving.
Substitutions
- Arborio rice can be swapped for short-grain Japanese rice (sushi type) or carnaroli rice.
- White miso (shiro miso) can be substituted with yellow or red miso, reducing the amount as it is saltier.
- The mirin can be replaced with dry cooking sake plus 1 teaspoon of refined sugar.
How to store
Store in a sealed airtight container in the refrigerator for up to 3 days. Reheat over low heat adding 2 tablespoons of hot water or broth to loosen the creamy grains.
Can it be frozen?
It is not recommended to freeze creamy risotto-style rice dishes, as the center of the grain loses its al dente consistency and falls apart when reheated.
What to serve with
Pairs with sweet pickled ginger (gari), fresh cucumber sunomono salad, and a mild sake or sencha green tea.
Frequently asked questions
Do I need to wash the arborio or Japanese rice before cooking?
Never wash the Arborio rice, as the surface starch is the key to creaminess; if using common Japanese rice, wash only lightly without rubbing.
What is the ideal type of miso paste for this preparation?
Shiro miso (white miso) is the most recommended due to its shorter fermentation, mildly sweet flavor, and more moderate sodium content than darker varieties.
What is the correct texture that the rice should present at the end?
The grains should be soft on the outside with slight resistance in the center (al dente), flowing through the pan in a creamy wavy consistency called by the Italians 'all'onda'.
How to prevent miso from burning when browning chicken cubes?
Remove the thick excess marinade from the surface of the chicken pieces before placing them in the very hot skillet and brown over moderate heat so as not to burn the sugars.
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