Grilled chicken with miso sauce, recreating Mie Prefecture's famous 'Toriyaki'. Simply coat chicken thighs in a special sauce made with fragrant seared miso and grill for an addictive flavor that pairs perfectly with rice or drinks. This exquisite recipe is also recommended for at-home yakiniku.
Ingredients
Main Ingredients (2 servings)
- Chicken thigh 350g
- Garlic 10g
- Oil to taste
Seasonings
- [A] Miso 3 tbsp
- [A] Sugar 4 tsp
- [A] Hi-Me (flavor enhancer) 7 dashes
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Soy sauce 1 tbsp
- [A] Sesame oil 1 tsp
- [A] Vinegar 1 tsp
- Shichimi Togarashi (Japanese seven-spice blend)
- Yuzu Kosho (citrus chili paste)
Steps
- Peel 10g garlic.
- Grate the peeled garlic.
- Slice 350g chicken thigh into bite-sized pieces.
- Sear 3 tbsp miso in a frying pan (or over a gas burner on a spatula, etc.) until fragrant. Pro Tip: Searing significantly enhances the miso's aroma. Be careful not to burn it.
- In a bowl, combine the seared 3 tbsp miso, 4 tsp sugar, 7 dashes Hi-Me (flavor enhancer), 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp soy sauce, grated 10g garlic, 1 tsp sesame oil, and 1 tsp vinegar. Mix well to create the miso sauce. Pro Tip: If the miso is difficult to mix, dissolve it with a small amount of seasoning first before adding the rest. Adding Hi-Me creates a mellow and refined umami, like restaurant-quality.
- Coat the sliced chicken thighs evenly with the miso sauce. Pro Tip: Knead it well into the chicken to ensure even seasoning when grilled.
- Heat a hot plate (or frying pan) with oil to taste, then grill the chicken coated in miso sauce. Pro Tip: Since miso and sugar are present, it burns easily. Use low heat and grill slowly, flipping frequently.
- Once the chicken is cooked through and has a fragrant browned color, it's done. Serve with Shichimi Togarashi (Japanese seven-spice blend) or Yuzu Kosho (citrus chili paste), if desired.
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