Drunken Miso Chicken
by Johnny Loua, Chef, Seattle, Washington
- Miso Marinade
- 1 cup miso paste*
- 1 cup brown sugar
- 1 cup sake
- 1 cup mirin**
- 1 tablespoon garlic powder
- 1 tablespoon ground ginger
- ½ cup sesame oil
- Toasted white sesame seeds, for serving
- ½ cup sliced green onions, for serving
- *Miso paste is a traditional Japanese condiment produced from fermented soybeans. Its flavor is a combination of sweet, salty, and nutty. Find miso paste in the refrigerated section at most grocers.
- **Mirin is a type of rice wine similar to sake that’s commonly used in Japanese cooking. Look for it in the ethnic foods aisle, or at specialty grocers.
In the bowl of a food processor, combine all ingredients and blend into a smooth paste. Transfer into a bowl and add the chicken. Marinate for 12 hours or overnight. Preheat the oven to 375°F and roast the chicken for 40 to 50 minutes, until the internal temperature of the chicken registers 165°F on a kitchen thermometer. Transfer into a clean serving dish and drizzle with Miso Glaze (recipe follows). Sprinkle with sesame seeds and sliced green onions before serving.
- Miso Glaze
- ½ cup miso paste
- 1 cup sake
- 1 cup mirin
- ½ cup honey
In small saucepan, combine sake and mirin and bring to a boil. Let the alcohol burn off, then add honey and miso paste. Simmer for 20 minutes over low heat. Then let cool and set aside until needed.