Tag-Archive for » Miso «
This yet again is another recipe made for the swap I in. I have so many of my own to post so I will have to get round to that over the weekend I have made a couple of super quick and easy meals that I would like to get posted. I served my miso chicken with a Japanese recipe I have for egg and mushroom rice which is really yummy, it actually is supposed to have the chicken already in it but as I was making the skewers I just made it without the chicken. I am the first person to make and review this one so there are no other pictures or reviews but if you would like to view the original please click here. Just to note though I didn’t change anything in the recipe it is written exactly as is below I did thread mine onto skewers to make them easier to handle while cooking. They were really yummy the flavour was excellent and the chicken was really tender and moist.
Ingredients
2 Tablespoons light soy sauce (usukuchi shoyu)
2 Tablespoons sake
2 Tablespoons mirin
2 Tablespoons light miso
2 Green onions, crushed and slivered
1 Teaspoon minced ginger root
1 Garlic clove, minced
8 Boneless chicken thighs, skin intact (The thigh meat stays moist and tender, but boned chicken breasts can be used also)
1 Tablespoon five-spice powder or to taste I used less than this
Toasted sesame seeds
Method
1. Blend soy sauce, sake mirin, miso, green onions, ginger root and garlic in a rectangular baking dish.
2. Coat chicken with mixture.
3. Marinate 1 hour or refrigerate overnight, turning several times.
4. Preheat a hibichi, portable tabletop grill or charcoal grill. (Can also be cooked in a skillet.).
5. Shake marinade off chicken; pat dry.
6. Place skin-down on hot grill. Grill 4 to 5 minutes.
7. Turn chicken; grill second side 4 to 5 minutes or until golden brown and done inside.
8. When chicken is done, sprinkle with sesame seeds and spice mixture.
All photos taken by me unless otherwise stated.
I found this during my recipe swap it was from another zaar member who was not in my group, so I tagged it try and it was excellent. I made a couple of changes, I did the ingredients the recipe stated, then when the fish was just about cooked I removed and topped with the panko flakes. I then placed under the grill for a couple of minutes to crisp them even better, and to give a more golden brown colour than just from the pan. I poured sauce on the plate and then topped it with the salmon. So I could enjoy the crispness of the flakes as well as the taste of the fabulous sauce. If you want to read more reviews or see more more photos of this recipe click here.
Ingredients
16 Ounces salmon fillet (1-inch thick)
1/4 Cup miso
1/4 Cup rice vinegar
1/4 Cup sake
2 Tablespoons light brown sugar
2 Tablespoons sugar
1 Tablespoon soy sauce
1 Teaspoon freshly grated gingerroot
1/2 Cup panko
Method
1. In shallow dish, combine miso, rice vinegar, sake, light brown sugar, sugar, soy sauce and ginger to create marinade. Place salmon skin up into dish and marinade for at least 30 minutes and up to 2 hours.
2. Preheat oven to 400°F.
3. Remove salmon and shake off excess marinade. Place fish meat up on baking dish or roasting pan lined with aluminum foil and bake for about 10-12 minutes. Toast bread crumbs in non-stick pan for about 2 minutes till golden brown and then sprinkle on top of salmon about 2 minutes before fish is done. In small saucepan, warm the leftover marinade into a condensed sauce and drizzle on or around your salmon.
I served mine with Japanese style spinach.
All photos taken by me unless otherwise stated.
