This Miso-Marinated Chicken is a flavor explosion that pairs perfectly with rice. Achieve an authentic taste with no special techniques – just marinate and cook! We'll guide you through preparing the chicken and the secrets to searing it without burning. Juicy chicken meets a rich, savory miso sauce for an exquisite dish.
Ingredients
Main Ingredients (2 servings)
- Chicken Thighs 1 piece (350g)
Seasonings
- [A] Miso 2 tbsp
- [A] Sugar 1 tbsp
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Mirin (Sweet Rice Wine) 1/2 tbsp
- [A] Soy Sauce 1 tsp
Steps
- In a bowl, combine 2 tbsp Miso, 1 tbsp Sugar, 1 tbsp Cooking Sake (Rice Wine), 1/2 tbsp Mirin (Sweet Rice Wine), and 1 tsp Soy Sauce. Mix well until the miso is smooth and lump-free.
- Remove the yellow fat and tough bones or cartilage from between the skin and flesh of 1 Chicken Thigh (350g).
- Cut the tendons on the achilles tendon side of the chicken thigh with the tip of your knife.
- Pierce both sides of the chicken thigh several times with a fork to help the miso marinade penetrate better.
- Cut the chicken thigh into 6 equal pieces.
- Thoroughly pat dry the surface of the cut chicken thighs with a paper towel. [Key Tip!] Drying the surface well helps the flavors to soak in better.
- Lay out a sheet of plastic wrap and spread about 1/4 of the prepared miso marinade thinly on it.
- Arrange the chicken thighs skin-side down on top of the miso marinade, then evenly coat the chicken with the remaining marinade.
- Fold the plastic wrap from the bottom upwards, ensuring to press out all the air from the center outwards to create a tight seal.
- Similarly, fold the plastic wrap from the top downwards, pressing out all the air for a tight seal. Then, fold in the sides securely to prevent any air from entering. [Key Tip!] Tightly sealing out the air ensures even flavor penetration.
- Marinate in this state for at least 2 hours, or preferably overnight.
- Spread the marinated chicken on a tray or plate and carefully wipe off the excess miso marinade from the surface with a paper towel. [Key Tip!] Thoroughly wipe off the marinade to prevent it from burning during cooking.
- Lightly oil a cold frying pan and arrange the chicken pieces skin-side down.
- Heat over a low to medium-low flame and cook the skin side for 5 minutes.
- Lift the chicken every minute and tilt the pan to let the oil flow under the skin, preventing sticking.
- Flip the chicken and cook the other side for 1.5 to 2 minutes.
- Transfer to a plate to serve. Your Miso-Marinated Chicken is ready!
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