Grilled Chicken and Summer Vegetables with Sesame-Miso Sauce
Crisp grilled chicken and vegetables with plenty of sesame-miso sauce. Goes well with drinks!
Photographed by TERUO UKITA
Calorie count is per serving.
Ingredients (Serves 2)
- 1 chicken thigh (300 g)
- 1/2 cucumber
- 1/2 Japanese leek
- 4 okra
- 1 eggplant
- 3 tbsp ground sesame seeds (white)
- 2 tbsp miso
- 2 tbsp sugar
- 2 tbsp dashi
- 2 tsp rice vinegar
- 2 tsp soy sauce
- A dash of sesame oil
- 1 tbsp sake
- Vegetable oil
Trim excess fat off the chicken and remove the tendons. Sprinkle with 1/3 tsp of salt and 1 tbsp of sake. Add a dash of vegetable oil to a frying pan and lay the chicken in, skin-side down. Place the pan over medium-low heat and fry until the chicken is a golden brown. Turn over, reduce the heat to low, and cook through. Pierce the thickest part with a bamboo skewer. If the juices run clear, the chicken is done.
Sprinkle salt over the cucumber and set aside to sweat. Once the cucumber becomes soft, cut off the end and slice lengthwise in half. Cut each half diagonally into thin slices and then pat them dry with a paper towel. Cut the leek diagonally into thin slices and sprinkle with a pinch of salt. Rub gently and then soak in water for a few minutes to remove the bite. Drain the leek slices thoroughly.
Remove the stems and calyxes from the eggplant and okra. Cut the eggplant into random sized shapes of uniform size. Add a pinch of salt to a pot of boiling water and parboil the okra. Remove with a slotted spoon and then cut into random sized shapes of uniform size. Add a dash of vegetable oil to the water still in the pot and boil the eggplants for 1-2 minutes until tender. Drain thoroughly.
Cut the chicken into easy-to-eat pieces and plate along with the okra and eggplant. Mix all of the [Sesame-miso sauce] ingredients together. Serve with the chicken and vegetables.
Enjoy both chicken and vegetables with the same sauce. The chicken is delicious cold as well.