Honjozo-Style Simmered Chicken with Miso & Sweet Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply flavorful Japanese home-cooked dish featuring tender chicken simmered in a balanced honjozo sake and miso broth, served with roasted sweet potatoes for authentic comfort. This japanese-inspired one pot ready in about 50 minutes pairs skin-on, bone-in chicken thighs, honjozo sake, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 2 Japanese cuisine 680 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels and season both sides with 1/4 tsp salt. Heat 1 tsp sesame oil in a large skillet over medium-high heat until shimmering, then add chicken skin-side down and sear for 5 minutes until golden brown — do not move until edges crisp.
  2. Step 2: Remove chicken, pour off excess fat, then add honjozo sake and mirin to the skillet. Scrape up browned bits with a wooden spoon and simmer for 1 minute until alcohol evaporates, then stir in miso paste until fully dissolved.
  3. Step 3: Return chicken to skillet, nestle sweet potato cubes around it, and pour in dashi stock. Bring to a gentle simmer, cover, and cook for 25 minutes until chicken is fork-tender and sweet potatoes are soft.
  4. Step 4: Uncover, add soy sauce, and simmer uncovered for 5 minutes to thicken sauce. Remove chicken and potatoes, slice chicken, and arrange over rice with vegetables. Drizzle with pan sauce and garnish with green onions.

Frequently asked questions

How long does Honjozo-Style Simmered Chicken with Miso & Sweet Potatoes take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Honjozo-Style Simmered Chicken with Miso & Sweet Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep honjozo sake from drying out.

Can I substitute ingredients in Honjozo-Style Simmered Chicken with Miso & Sweet Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Honjozo-Style Simmered Chicken with Miso & Sweet Potatoes for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Honjozo-Style Simmered Chicken with Miso & Sweet Potatoes?

Japanese one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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