Marinade: Mix red miso (4 tbs) and mirin (3-4 tbs) with splashes of Yuzu juice (from the bottle) to a saucy consistency. Add sake or mirin to adjust the consistency (more mirin will make it sweeter). Coat the surface of the thigh meat with the miso marinade and then put it in a Ziploc bag. Massage the meat in the bag to make sure the meat is evenly coated and let it marinate 2-3 hours in a refrigerator.
Friday, July 2, 2010
Miso grilled chicken thigh 鶏のももの味噌焼き
We had a few very nice days in June so we fired up our Konro grill on our deck. This time, I marinated chickens thigh in miso and grilled them. I did not follow any recipe but this is sort of the standard way (along with Teriyaki) to grill marinated chicken in a Japanese style.
Chicken thigh: In Japan, chicken parts are usually sold as whole legs--the thigh and drumstick are usually attached together 骨付きもも鶏肉 which is often grilled such as "Teriyaki" 照り焼き. Here I just used the thigh without the drumstick (4 for 2 servings). Debone and remove excess fat and excess skin. Butter fly one side of the thigh meat since it is thicker that the other side so that the entire thigh will have an uniform thickness. This preparation will shorten the cooking time significantly. It ensures even cooking and also prevents the surface from charring too much (which I managed to do despite these preparations).
Take the meat out of the bag and, using your fingers, remove the excess marinade (see above image). I grill the skin side first. Because of the miso and mirin, it is easy to burn. (which is what I immediately did). It will take 3-4 minutes per side. The meat comes out very moist and flavorful. The skin gets crispy and despite the fact I got it a little too "high done" and it looked very dark it still tasted very good. For serving this in Izakaya style, I cut into strips and serve with a wedge of lemon. I could have done a better job of presenting this but it is too late.