Impromptu Japanese Couscous

Something light from what I found in my suburban Osaka fridge last night: in a small saucepan, place two pieces of chicken thigh (momoniku, sasami, they call it here), or a cut-up chicken breast (fat and skin removed) in 1 cup of boiling water (or more – just remember how much you put in). Add a chopped green onion or two, a diced wedge of red bell pepper, a good dribble or two of soy sauce, a bit of mirin, and a dash of cooking saké (sea salt to taste). Cover and boil for five minutes; then, stir in about a tablespoon of miso paste and turn off the heat. Let sit, covered, for five minutes more (the chicken is still coooking, but won’t get rubbery, as it would if you kept boiling it). Turn the heat on again and add a cup of couscous (or more, as long as it’s roughly the same amount as the liquid), stirring for a minute. Cover and let sit again for 5 minutes or so. Fluff up the couscous and add a pat of butter if you like. Serves two as a side-dish, one if it’s your supper and you’re hungry.

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This entry was posted in Blogroll, cooking, culture, food, japan, Osaka, 大阪, 日本. Bookmark the permalink.

One Response to Impromptu Japanese Couscous

  1. Lucy Lowe says:

    That sounds Fab! Thankyou 😉

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