Japanese Sticky Chicken

Japanese Sticky Chicken

Ingredients:

  • 8 drumsticks, skin removed
  • 1 cup water
  • 1/2 cup balsamic vinegar
  • 1/3 cup low-sodium soy sauce
  • 2.5 tbs splenda brown sugar
  • 4 garlic cloves, peeled
  • 1 tsp chili powder

Directions:

  1. Combine all ingredients in a large pan over high heat.
  2. Bring to a boil. Then, reduce to a simmer for 20 minutes, uncovered.
  3. Increase the heat while turning the chicken often until the sauce turns into a sticky glaze.
  4. Remove garlic cloves and serve.

(source: http://www.food.com/recipe/japanese-mums-chicken-68955)

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Miso Glazed Tilapia

Miso Glazed Tilapia

Ingredients:

  • 8 tilapia filets
  • 1/3 cup white miso
  • 1/4 cup splenda brown sugar
  • 2 tbs mirin or white wine
  • green onions for garnish

Directions:

  1. Pat down tilapia filets with paper towels to dry.
  2. In bowl, whisk together miso, brown sugar, and white wine.
  3. Brush filets with miso sauce and refrigerate for 30 minutes.
  4. Preheat broiler at 500 degrees.
  5. Spray baking sheet with cooking spray, add filets, and top lightly with more cooking spray.
  6. Broil for 4 minutes.
  7. Preheat oven at 375 degrees.
  8. Remove tilapia from broiler and bake in oven for 5-6 minutes to finish cooking.
  9. Plate and garnish with green onions.

(source: http://www.foodnetwork.com/recipes/ellie-krieger/miso-glazed-cod-recipe/index.html)

Miso Soup

This uber quick ‘n easy miso soup recipe is delicious! It just takes a few ingredients, a few steps, and a few minutes!

Miso Soup

Ingredients:

  • 3 (14.5 oz) cans fat free chicken or vegetable broth
  • 5 tbs miso of your choice (I used white miso)
  • 1 package firm tofu, cut into 1 inch cubes
  • 2 tbs green onions, chopped
  • 1 clove garlic, minced

Directions:

  1. Saute green onions and garlic with cooking spray in a pot over medium heat.
  2. Add broth and heat to a slow simmer.
  3. Slowly whisk in the miso until it dissolves.
  4. Add tofu and heat for a few minutes.