Today was a brutal day at work. When I got home it was already 9:30PM. But Brinysaurus my best friend is still waiting for food. So I grabbed the only pack of chicken breast left in the fridge and wondered what I could make for a quick late-night dinner. I recalled watching someone making a butter miso sauce with chicken a while back (don’t remember where), and I have a tub of miso that hasn’t been used in ages (I bought it in Japan for miso soup, but it turns out I don’t really like miso soup). So I tried making miso chicken.

Brinysaurus has high cholesterol though, so I used olive oil from Spain instead of butter. I didn’t have butter anyway. And to add a bit more flavor, I chopped some garlic (from France) and sprinkled a bit of paprika (from Slovakia). Here’s the miso chicken I came up with. Proceed with this “recipe” at your own risk :).

ingredients

• 1lb or 500g chicken breast
• touch of salt
• 1 tbsp of miso from Japan
• 1 clove of garlic from France
• 1 tbsp of olive oil from Spain
• pinch of paprika from Slovakia

Time: 20 minutes

Serve: 2

instructions

Add the olive oil to the pan, turn on the heat to medium low.

Swirl the pan around to coat it with the oil. I’m using a nonstick pan so this is just for illustrative purpose.

Add the chicken in one layer.

Wash your hands with soap, thoroughly. Don’t want to get E. coli on your tools and food.

Salt the chicken. If you’re American, use a lot of salt. If you’re Asian, use a bit less. Otherwise use your judgment.

Slice the garlic from France.

Add miso to the pan.

Work the miso into the oil. It might not work but keep trying.

Wipe off all the oil that’s been splattered on the stovetop.

Sprinkle with paprika from Slovakia. If you are like my sister and can’t handle heat, you can skip it.

The chicken might now be burning, so turn of the heat and cover the pan.

Take the chicken out onto a cutting board after 5 minutes.

Turn the heat back on to thicken the sauce. Use medium heat until the oil splatters everywhere, then you can reduce to low heat.

Slice the breast. If you’re lucky it should be juicy.

Drizzle the sauce onto the chicken. Congrats, you’ll have only one pan to wash.

Serve immediately to your own Brinysaurus.

Does it look like a success?

If you tried this “recipe,” let me know how it turned out in the comment.