Miso Glazed Chicken with Persimmons

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.