Baked Miso Chicken (Toriniku no miso yaki)
Photographed by Takeshi Noguchi
Calorie count is per serving.
Ingredients (Serves 2)
- 2 chicken thighs (small) (400 g)
- 2 tbsp sake
- 1 1/2 tbsp miso
- 1/2 tbsp sesame oil
- 1/2 tsp ginger (grated)
- A pinch of pepper
- 1 tsp white sesame seed
- 1 cucumberNote
Japanese cucumbers are usually about 20 cm long, and 180-120 g.
Trim off the excess fat and place the thighs, skin down. Make 4 or 5 shallow incisions running lengthwise through the meat. Mix the marinade ingredients in a bowl and marinate both sides of the chicken for a total of 20 to 30 minutes. Place the chicken skin-side up and cover with 1/2 teaspoon of sesame seed.
Put the chicken, skin down, in a frying pan and sprinkle the remaining sesame seed over the meat. Place over medium low heat and cook for around 3 minutes. Turn over and cook for another 2 minutes. Cover the pan and bake the chicken over low heat for about 4 to 5 minutes.
To prevent the sesame seed from getting soggy, wait till you put the chicken, skin down, in the pan, before sprinkling sesame seed on the meat side. This way, your meat will be bursting with the aroma of the sesame seed.
Cut the cucumber into 5-6 cm lengths and cut lengthwise in half. Cut the chicken into bite-size pieces and arrange on a plate along with the cucumbers.