I love taking classic cooking techniques and pairing them with seasonal ingredients to create something that feels both new and comfortingly familiar. This chicken with persimmons is a perfect example. It borrows the pan-frying and glazing method from my chicken teriyaki recipe but swaps the sauce for a savory-sweet miso glaze and adds bite-sized wedges of Fuyu persimmons. The miso replaces the soy sauce, and I’ve reduced the sugar to make room for the natural sweetness of the fruit.
Fuyu persimmons are usually enjoyed while still firm and crunchy, but a little heat transforms them. As they caramelize in the pan, the edges turn golden brown while the centers become plump and juicy. Paired with the salty umami of the miso and chicken, every bite lands right between savory and sweet.
When cutting the ingredients, aim for balance: about one wedge of persimmon for each piece of chicken. That way, you’ll get a little of both in every bite—the juicy chicken, the tender persimmon, and that glossy, umami-rich glaze tying it all together.
I like serving this with my Japanese sweet potato rice, which echoes the season’s flavors and soaks up any leftover sauce beautifully. It’s a simple dish that feels cozy and elegant all at once, like autumn in a pan.
Access this Recipe
Welcome! I’m Marc Matsumoto, creator of No Recipes and author of the award winning cookbook Ultimate Bento. You’ve stumbled upon my secret stash with 347 original recipes with a new one coming every week! Unlike my other site, these recipes are member-supported, so you won’t find any banner ads here. Please consider becoming a member to access to this recipe, or you can check out some free recipes here.
- ✓ No ads
- ✓ Access the full stash of 347 recipes
- ✓ 1 new recipe per week
- ✓ Support Norecipes.com
Already a member?
Veronika Csuri says
OMG I have to make this... All the things I love in winter are in this.
Marc Matsumoto says
Hi Veronika, it's good to hear from you. I hope you enjoy it!
Veronika Csuri says
We finally made it today, thank you for the recipe! Do you think it would work eith tofu, instead of chicken? We eat meat rarely nowadays.
Marc Matsumoto says
Hi Veronika, it could work with tofu. This works with chicken so well because of the savory/sweet balance. Miso provides some of the savory, but it's also the chicken. Since tofu doesn't naturally have much flavor you'll need to do some things with the tofu. My recommendation would be to salt it to draw out excess water and season it, and then dust it with starch (similar to this: https://norecipes.com/tofu-steak-recipe/#recipe). You could also spread some ginger on the surface of the tofu when you salt it to add a bit more flavor.