I have to admit, I was initially completely intrigued when I saw this recipe. When I think of teriyaki, I think of soy sauce, ginger, and sugar. I've never even considered balsamic vinegar, miso paste, and mirin! I went on a search for the ingredients, which ended up taking me to 5 different stores before I found the miso paste. Then, of course, I didn't read the recipe properly ahead of time, so I went to make it only to realize it needed to marinate for several hours. I finally made the marinade on Thursday night and cooked up the chicken on Friday. It was ok, but not worth the effort of going to 5 stores. Now I have to figure out what to do with a 32-ounce bag of red miso paste!
- 2/3 cup balsamic vinegar
- 2/3 cup honey
- 2 teaspoons freshly chopped ginger
- 1/2 teaspoon black pepper
- 2 teaspoon red miso
- 2 teaspoon mirin
- 2 Tablespoons water
- 3-4 boneless skinless chicken breasts
- In a small saucepan, over medium heat, bring the balsamic vinegar, the honey and the pepper to a boil. Reduce the heat and simmer for 10 minutes. Allow to cool, then add the rest of the ingredients.
- Put chicken in a 1 gallon ziploc bag. Add sauce and refrigerate, turning occasionally, for 8-24 hours.
- Remove chicken from bag and grill or pan-fry. Pour sauce into small saucepan and bring to a boil. Cook for 5-10 minutes.
- Serve chicken with extra sauce.
The original recipe called for agave syrup, but I used honey instead. I served it (as the picture shows) with steamed broccoli and carrots, on a bed of red and white quinoa. The sauce really is fairly tasty, it's just not worth all the effort to find the ingredients.