Roasting enhances the aroma of the chicken that's been marinated in a miso for 8-10 hours. It smells and tastes divine!
Photographed by Masaya Suzuki
Excludes time needed to marinate the chicken.
Ingredients (Serves 4)
- 1 chicken thigh (250 g)Note
*Or chicken breast.
- 120 g white miso (mildly salty)
- 4 tbsp mirin
- Black pepper, to taste
- Cucumber, as desired
Combine the white miso and mirin.
Place the miso marinade and chicken in a food storage bag, sprinkle with black pepper, and seal. Squeeze the bag to thoroughly rub the marinade into the chicken and refrigerate overnight for 8-10 hours.
You might also like to try adding grated yuzu or any other citrus peel to the marinade. It gives it a nice accent.
Remove the chicken and wipe off the marinade. Preheat the oven to 250 degrees Celsius. Place the chicken on a baking tray, skin-side up, and roast for 15-18 minutes until golden brown.
Cool the chicken and then cut it into 1 cm thick slices. Plate and garnish with peeled and decoratively cut cucumber.
Will keep in the fridge for up to 2 days if left in the marinade and sealed in a food storage bag. The roasted chicken will keep in the fridge for approx. 3 days if stored in an airtight container.