Reviewer:

Amy

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Reviewed: Sep. 1, 2009

Loved this recipe. And so easy! Both my children liked it too - even asked for seconds!! Yum!

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Reviewer:

keribeth

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Reviewed: Apr. 25, 2009

My initial attempt at this recipe was using boneless skinless chicken breast, as the salmon had gone bad before i got to use it. We didn't have quite enough miso paste and did not have sake, so we used mirin instead. I made the soy ginger salad dressing from a recipe i found here and we just figured we'd wing it. It was wonderful!! I think it will be one of our new favorites. The chicken turned out extremely moist, and the sauce was perfect. We tossed some broccoli into the pan and roasted that in the sauce as well. I can't wait to try the sauce on steak on the grill!

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Reviewer:

gretchen

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Nov. 18, 2008

yummy!!!! will definitely make this again.

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Reviewer:

FoodFan

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Reviewed: Oct. 22, 2008

This was awesome. I didn't want to use beer so I used 1/2 cup of broth and 1/2 cup of sake! I put the marinade on chicken and tofu and it was great!

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Reviewer:

Jessika393

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2008

Delish! I didn't have sake or seasoned vinegar on hand, so I subsituted Chinese rice cooking wine and a dark vinegar. My family loved it, but it was a tad dry for my taste. Next time, I'll probably put it straight into the oven, rather than poaching it. Thanks for the great recipe!

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