From Tokyo to Tuscany

Some dinners are just workhorses. You make them on a Tuesday, everyone eats happily, and the kitchen is cleaned up before you know it. That’s exactly what this miso chicken is. A simple marinade, a hot oven, and a tray of vegetables. Nothing complicated, just a solid, dependable mid-week meal.

But the real surprise comes the next night.

Take the leftover miso chicken and drop it into a skillet with white beans, kale, and sun-dried tomato pesto. Suddenly the whole thing feels like it came from a rustic Italian kitchen. The miso melts into the broth, the beans soak up the flavor, and the smoky charred bread turns the dish into something you can scoop up with your hands while the sauce drip down your chin.

Both meals are easy, fast, and perfect for a weeknight. But the second dish is the kind of leftover trick that makes you feel like you’ve discovered a little kitchen hack.

Miso Chicken with Sushi Rice and Mixed Greens

(Serves 4)

Ingredients:

• 8 bone-in skin-on chicken thighs
• 2 tablespoons white miso paste
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, grated
• 1 teaspoon sesame oil
• 1 cup short-grain sushi rice
• 300 ml water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 head broccoli, cut into florets
• 1 handful green beans, trimmed
• 2 spring onions, sliced
• 1 teaspoon sesame seeds
• 1 tablespoon neutral oil

Instructions:

1. Preheat the oven to 400°F on bake mode.

2. In a bowl whisk together the miso paste, soy sauce, mirin, honey, rice vinegar, ginger, and sesame oil.

3. Pat the chicken thighs dry and coat thoroughly with the marinade. Let sit for 20–30 minutes if time allows.

4. Place chicken skin-side up on a lined tray and roast 35–40 minutes until cooked through and caramelized. Broil for 2–3 minutes at the end for deeper color if desired.

5. Rinse the sushi rice until the water runs mostly clear. Combine rice and water in a pot, bring to a boil, cover, reduce to low, and cook 15 minutes. Turn off heat and steam 10 minutes.

6. Warm the rice vinegar, sugar, and salt just until dissolved, then gently fold through the hot rice.

7. Toss the broccoli and green beans with neutral oil and salt. Roast beside the chicken for 12–15 minutes until tender but still bright.

8. Serve bowls of rice topped with sliced miso chicken, roasted greens, spring onions, and sesame seeds. Spoon over any tray juices.

Reserve about 2 cups of leftover chicken for the next recipe.

Tuscan White Bean, Kale, and Chicken Skillet with Charred Bread

(Serves 3 to 4)

Ingredients:

• 2 cups leftover miso chicken, shredded or chopped
• 2 tablespoons olive oil
• 2 shallots, thinly sliced
• 3 garlic cloves, minced
• 3 tablespoons sun-dried tomato pesto
• 120 ml dry white wine
• 360 ml chicken stock
• 2 cups cannellini beans, cooked
• 1 bunch Tuscan kale, stems removed and sliced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter
• ¼ cup Pecorino Romano or Parmesan, grated
• black pepper, to taste
• 1 handful flat-leaf parsley, chopped
• 4 to 6 slices rustic bread

Instructions:

1. Heat the olive oil in a large skillet or Dutch oven over medium heat.

2. Add the shallots and cook 3–4 minutes until softened and lightly caramelized.

3. Stir in the garlic and cook 30 seconds until fragrant.

4. Add the sun-dried tomato pesto and cook 1 minute, stirring so it coats the aromatics.

5. Deglaze with the white wine, scraping the bottom of the pan. Simmer until reduced by about half.

6. Add the chicken stock and thyme, then stir in the cannellini beans. Simmer 5 minutes so the beans absorb the broth.

7. Add the kale and cook 2–3 minutes until wilted.

8. Fold in the leftover miso chicken and warm gently for 2–3 minutes.

9. Finish with lemon zest, lemon juice, butter, and Pecorino. Stir until glossy and well combined.

10. Season with black pepper and garnish with parsley.

For the charred bread

1. Turn a gas burner to medium-high.

2. Using tongs, place slices of bread directly over the flame.

3. Char 10–20 seconds per side until blistered and lightly smoky while the interior stays soft.

Serve the skillet mixture in shallow bowls with the charred bread alongside for scooping.