Blog
Grilled Chicken in Miso Lacquer
Recipe: Charlotte Hamilton (Charlotte's Foodweb)
Handmade Gotoku brown miso was used for this recipe. This is a deep, slightly sweet brown miso. Handmade and without any additives or preservatives. This miso has a high koji content which makes it a soft and smooth.
There are different kinds of miso, each with a different taste that you can use for different purposes. When making miso sauce, you can choose a type of miso that you like. Each miso has its own unique flavors that you can experiment with.
Recipe
4 people
30 minutes
Ingredients
- 3 tablespoons Gotoku brown miso (or other miso to taste)
- 3 tablespoons of mirin
- 1.5 tablespoons of cooking sake
- 2 teaspoons of sugar
- 450 grams of chicken thigh
- neutral oil
- 300 grams of round-grain rice
- 2 tablespoons of toasted sesame seeds
Supplies
- kitchen paper
- grill pan
- kitchen brush
Preparation
- Wash the rice until the water runs clear. Let stand in the water in a pan for 20 minutes.
- Put the miso, mirrin, sake and 2 teaspoons of sugar in a saucepan and bring to a boil, stirring frequently so that the bottom does not stick and reduce for 5-10 minutes. Then remove from the heat.
- Submerge the rice to a finger's length above it. Put the lid on and bring to a boil. Turn the heat down to low and cook for 10-15 minutes. Turn off the heat and steam for another 10 minutes. Keep the lid closed the entire time, without spiking.
- Pat the chicken dry. This will allow the chicken to brown well. Add some neutral oil to the chicken thighs and place in the cold grill pan. Place the chicken thigh in the cold pan and heat slowly until the chicken is golden brown.
- Now turn the heat on high, now brush the chicken with the miso sauce (be sure to turn the hood on high) and grill for about 5 minutes until the chicken is caramelized.
- Tranche the chicken and place on top of the rice. Finish with sesame seeds.
Tip!
You can also make miso sauce in a large quantity and use it as a base of dressings, sauce for vegetables , marinade of fish is meat, or in wok dishes.