Creamy Garlic Miso Chicken Yoshoku

A creamy, garlic-forward dish, served over gnocchi or rice.

• 4 people

• Prep Time: ~10 minutes
• Cook Time: ~30 minutes
• Total Time: ~40 minutes

• 2 boneless, skinless chicken breasts, diced into bite-sized pieces
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• ½ teaspoon salt
• ½ teaspoon white pepper
• ¼ teaspoon red pepper flakes (optional, for heat)

• 2 cups whole milk
• 1 tablespoon white miso paste
• ½ cup grated Parmesan cheese (optional, adds richness)
• 1 tablespoon all-purpose flour
• 1 tablespoon unsalted butter
• 1 teaspoon mirin (adds mild sweetness)
• 1 teaspoon soy sauce
• ½ teaspoon dashi powder (optional, check for shellfish-free versions or omit)

• 1 cup diced white onion
• 1 cup sliced mushrooms (shiitake or cremini, then halved) (optional)
• ½ cup julienned carrots
• ½ cup chopped green onion

• 16 oz gnocchi (cooked) or steamed rice
• 1 tablespoon chopped parsley or green onion (for garnish)

1. Heat olive oil and butter in a large pan over medium heat.
2. Add diced chicken and cook for 2 minutes until lightly golden.
3. Add garlic and onions, sauté for 2 more minutes until fragrant.
4. Add mushrooms and carrots (if using), cooking for another 3 minutes.
5. Season with salt, white pepper, and red pepper flakes. Remove from heat and set aside.

1. In the same pan, melt butter over medium-low heat.
2. Add flour, whisking constantly for 1-2 minutes to create a smooth roux.
3. Slowly pour in whole milk, stirring continuously to prevent lumps.
4. Whisk in miso paste, Parmesan cheese, mirin, soy sauce, and dashi powder (if using).
5. Let the sauce thicken for 3-5 minutes, stirring occasionally.
6. Taste and adjust seasoning. If too thick, add a splash of extra milk.

1. Return the cooked chicken and vegetables to the pan.
2. Stir everything together and let it simmer for 2-3 minutes.
3. Serve over gnocchi or rice, garnishing with parsley or green onion.

• Dashi Powder: Most dashi includes bonito (fish), but some contain shellfish extracts. Use kombu-based (seaweed) dashi for a shellfish-free version or omit it.

A pseudo-yoshoku with a garlic-forward, creamy miso sauce that complements both gnocchi and rice. Flexible for dietary needs and easy to make in 40 minutes!