Step 1

Gather all the ingredients. Cut the green part of negi (leeks/green onion/a mix) into fine rounds.

Step 2

In a large frying pan, heat sesame oil on medium-high heat. When it's hot, add negi and stir fry until wilted.

Step 3

Lower the heat to medium-low heat and add miso, sugar, mirin, sake, and soy sauce, and keep stirring. It gets burned easily because of miso so keep stirring while you cook. When most of the liquid is evaporated, turn off the heat, and let cool.

Step 4

In a bowl or resealable plastic bag, combine the chicken with negi miso sauce. Marinate for at least 2 hours.

Step 5

In a large frying pan, heat the oil on medium heat. When it's hot, remove the marinade off from the chicken the best you can (miso burns easily), and add to the pan. Cook the chicken until golden brown, and flip. Cook, covered, until the chicken is cooked through. Transfer the chicken to a plate.

Step 6

Add the remaining negi miso sauce to the pan. Add ¼ cup (4 Tbsp) water (or you can use sake, too) and bring it to a boil and let it simmer for a few minutes (as the raw chicken was in the sauce). Serve the chicken immediately with the negi miso sauce and enjoy!

Step 7

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.