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12 April 2007 @ 06:07 am
Grilled MISO Chicken from Japan  
Miso is a traditional Japanese food. It is made by fermenting rice, barley and/or soybeans with salt and the mold kōjikin. Typically, it is made with soy. The resulting thick paste is used in sauces and spreads, or to pickle vegetables and meats. Mixed with dashi soup stock, it is often served as a soup -- Misoshiru, a culinary staple in Japan. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. It is still widely used, both in traditional and modern cooking and has been gaining worldwide interest lately. It is typically salty, but its flavor and aroma depend on various factors in ingredients and the fermentation process. Different varieties have been described as salty, sweet, earthy, fruity, and savory.

8 servings

Miso marinade adds a rich flavor to this Japanese country-style grilled chicken.

2 tablespoons light soy sauce {usukuchi shoyu}
2 tablespoons saké
2 tablespoons mirin
2 tablespoons light miso
2 green onions, crushed and slivered
1 teaspoon minced ginger root
1 garlic clove, minced
8 boned chicken breast halves, skin intact
1 tablespoon seven-spice powder

Blend soy sauce, saké, mirin, miso, green onions, ginger root and garlic in a rectangular baking dish. Coat chicken with mixture. Marinate 1 hour or refrigerate overnight, turning several times. Preheat a hibichi, portable tabletop grill or charcoal grill. Shake marinade off chicken; pat dry. Place skin-down on hot grill. Grill 4 to 5 minutes. Turn chicken; grill second side 4 to 5 minutes or until golden brown and done inside. When chicken is done, sprinkle with sesame seeds and spice mixture. Note: The chicken can be sautéed in a skillet. Source: S's recipe collection

x-posted to ethnic_cuisines

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