Often, our eyes are bigger than our stomach. We frequently buy food thinking we will cook it over the weekend but end up not cooking it because we either have too many other dishes for the week or we run out of time. This was one such weekend. Although I had bought split chicken breasts (bone in skin on), we did not cook it. Instead, I removed the meat from bone and separated the tenderloins from the breast meat. I marinated the tenderloins in sake and the breast meat in shio-koji, soy sauce and mirin. I placed the two packages in the meat drawer of the refrigerator. I cooked this chicken tenderloin dish on a subsequent weekday evening as a starter.
I often grill the tenderloins with pickled plum paste and perilla but this time I used sweet miso glaze.
I also garnished it with chopped chives.
Miso glaze: This is similar to the sauce I use for dengaku. I mixed miso, sugar, sake and mirin with grated ginger and a splash of sesame oil and mixed it in a small sauce pan over the low heat until everything was combined and the consistency was spreadable but not runny.
I skewered the tenderloins and grilled them in the toaster oven for 5 minutes on each side. I checked for doneness then smeared the miso glaze on one side and put it back under the broiler until the miso glaze bubbled and became fragrant.
This was nothing special but perfect starter for the evening.