How to cook Miso-marinated Chicken 〜鶏の味噌漬け〜 | easy Japanese home cooking recipe

Welcome to Taiji's Kitchen. Today I'm going to show you how to make miso marinated chicken. Miso people think of miso soup but it can be used and are used in many other different kinds of cooking in Japan and this is one of them. So let's get started. Here I have the ingredients for miso marinated chicken. I have here deboned chicken. If you want to see the video for deboning chicken then you can look up my other video of teriyaki chicken. Then I have here for the marinade two cloves of garlic, ginger, brown sugar, soy sauce, miso and sake. If you don't have sake then you can just substitute with a little bit of water. So let's make the marinade. I'm going to first grate the garlic and ginger and by the way having garlic is optional. If you don't want to smell the next day like if you have a date you don't have to put in garlic. It's optional but I like to put it in because it gives a little punch to the taste. Then ginger. I'm going to put in here sake and then I'm going to put in also a little bit of sugar. Two tablespoons and also soy sauce. And then the main ingredients of miso. I put one and two tablespoons. Then I'm going to give it a little mix. Then I'm going to put in here the chicken meat. So I want to put the marinade all around. And I'm going to let it marinate for three to five hours or even overnight. So let's start cooking. Let's turn on the heat to medium and this is a technique we use in Japan often where we use a baking sheet like this on top of a frying pan so that whatever we cook on the pan doesn't stick. If you have a non-stick frying pan then it's great but this is also a great technique. And we're going to put a little bit of oil here on the surface so that the heat will be efficiently transferred and also just a tiny bit here. Exactly for the same reason. Then wait. So this has been rested for a couple hours in the fridge now. So let's see if that's warm enough. Now I'm just going to put this. So one two. You don't want to put too much miso on there because it's going to burn. And I'm frying now with the skin down so that the skin will get crispy. So after like two three minutes the miso is going to burn very easily as you see. So you don't want to use too high heat. I'm just going to cook a little bit more and because it burns it's good to use this baking sheet. Then I'm going to turn the other side. Cook the other side like so. So it's starting to smell really good and let's see the other side. It's a bit burnt so I'm going to turn it once again just to make this skin crispy. Just for another one or two minutes. So this looks ready. I'm going to take this out from the pan. So and you see that it's burnt but the pan is not burnt at all. So I'm just going to throw away this top sheet and the pan stays clean. So I'm just gonna cut this into pieces. Oh it's hot. It's hot. It's hot. So be careful. And then I'm going to put it on a plate. Like so. Itadakimasu. Looks delicious. Oh looks delicious. Oh this miso and sugar and crispiness. Oh it's incredible. This also matches the rice perfectly. Oh my god. The ginger is giving a little spice to it. You could put like a chili in there. It's also going to be very good. This is incredible. Oh so good. Oh so good. I'm gonna put lettuce a little bit together with lettuce. So I let this sit for like three four hours in the fridge but you can also let it sit for overnight if you want to have a little stronger taste to it. You can also use pork or beef or even fish. Just incredibly delicious. I hope it was informative for you. I hope you try it at home yourself and let me know how it goes and I'll see you together.