Whisk marinade: Combine miso, soy sauce, mirin, rice vinegar, ginger, and garlic until silky and lump-free. If there are lumps, whisking harder is the ancient solution (or use a fork).
Reserve 2 tbsp in a clean cup for finishing.
Marinate chicken 20–30 minutes (not included in prep time—go check your phone). Too busy? Even 10 minutes is better than regret.
Sear over medium-high in oil 6–8 minutes to 165°F/74°C. Don't crowd the pan—give pieces room to breathe so they glaze instead of stew.
Off heat, toss with reserved marinade. Taste and adjust: too sweet? Add a splash of rice vinegar. Too salty? Add 1 tsp water and call it balanced.
Mild by default. For heat, sprinkle shichimi togarashi at the end and pretend you planned it all along.
Chef's Notes
Optional upgrade: stir 1 tsp tahini into the marinade for a silkier glaze and subtle sesame depth. It won't read as 'tahini,' just as mysteriously more luxurious. White miso (shiro miso) is essential here; red miso would overpower the ginger. Look for it at Asian groceries or the refrigerated section near tofu at most supermarkets. Mirin adds sweetness without cloying sugariness—hon-mirin (true mirin) is worth seeking out over 'mirin-style seasoning' which is mostly corn syrup wearing a disguise. Grate ginger on a Microplane for the finest texture that disappears into the glaze. The Taco Archives record that a bowl of miso-ginger chicken once achieved temporary sentience and requested to be eaten 'with reverence and maybe some pickled ginger on the side.' Its wishes were honored.
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