【Cooking】Easy Cheesy Baked Chicken with Miso Sauce| Naoko-sensei’s Japanese Recipe No.15 |「鶏肉の味噌チーズ焼き」なおこ先生の和食クッキング⑮【英語のレシピ】

SERVES: 4  TOTAL TIME : 20 MINS

Today we are going to introduce miso and cheese baked chicken. We use miso not just for miso soup but also ingredients of sauce. You can use any kinds of miso except the ones containing broth. This time we used awase miso (あわせみそ) which several types of miso are pre-mixed. Cheese really goes well with miso! Sprinkle cheese as much as you like when baking. You can never have too much cheese!

今回のレシピコーナーは、鶏肉の味噌チーズ焼きです。みそとチーズって合いますよね。マリネした鶏肉の表面を軽く焼いたら、好きなだけチーズをかけてオーブンで焼きましょう! You can never have too much cheese (チーズにかけ過ぎという言葉はなし)!

【Ingredients | 食材】

2 large chunks of chicken thigh
2 tbsp miso
2 tbsp sugar
2 tbsp milin
2 tbsp sake
1/2 bags of shredded cheese
1 tbsp oil

Mix the same amount of miso, sugar, milin and sake for the marinade sauce. 同量の味噌、砂糖、みりん、酒を混ぜてタレを作ります。

(単語) chicken thigh 鶏モモ shredded cheese チーズフレーク、marinade sauce 漬けダレ

【Directions |作り方】

1. Marinade chicken with the mixture of miso, suger, milin, and sake.
2. Heat oil in a large skillet or a pan. And sauté both sides of the chicken over low heat until lightly golden.

Be careful not to burn the chicken. 焦げやすいので気をつけましょう

3.Heat oven to 390°F (200 °C) . Move the chicken to a baking tray, and sprinkle shredded cheese over it.
4. Bake until cooked and golden brown.

(単語)madinade A with B  AをBで漬け込む、sauté both sides of the chicken 鶏肉の両面を焼く、 burn 焦がす、baking tray オーブン皿、until golden brown 焦げ目が付くまで

【Related Articles| 関連記事 】

Naoko-sensei’s Sasebo Star Cooking Class

Schedule: temporary closed due to COVID.
Time: from 10 am to 1 pm
Fee: 2500 yen for adult, 1500 yen (U 18), 1000 yen (U 15)
Place: Nishi-chiku Community Center (see the map below)
Contact and reservation : https://www.facebook.com/naoko.mori.921?epa=SEARCH_BOX

英語で学べる料理教室「させぼスタークッキングクラス」は 西地区公民館で開催中。外国人と一緒に料理が学べますよ。

Naoko sensei’s Profile

Naoko Mori 森なおこ
‐Studied French cuisine under a former chief chef at Hotel Chinzanso Tokyo (ホテル椿山荘東京) for 3 years.
‐Acquired Japanese and herbal cuisine skills.
‐Cooking teacher for 10 years for Japanese and 7 years for Americans
‐Coordinating cooking classes for American cooking teachers

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