Honjozo-Style Simmered Chicken with Miso & Sweet Potatoes

By AislePrompt Test Kitchen · 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.

★ 3.7 (15 ratings) Prep: 15 min Cook: 35 min Serves 2 Japanese cuisine 680 cal/serving
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Ingredients

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.

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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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