Grilled miso chicken

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 boned chicken thighs, skin intact
1 tablespoon seven-spice powder (optional)

Preparation/cooking time: 1 1/2 hours

Servings: 4

Miso marinade adds a rich flavor to this country-style grilled chicken. Thigh meat stays moist and tender, but boned chicken breasts are delicious, too. The chicken can be sauteed in a skillet.

Directions

Blend soy sauce, sake mirin, miso, green onions, ginger root and garlic in a rectangular baking dish. Coat chicken with mixture. Marinate 1 hour or refrigerate overnight, turning several times.

Preheat a hibichi, portable tabletop grill or charcoal grill. Shake marinade off chicken; pat dry. Place skin-down on hot grill. Grill 4 to 5 minutes. Turn chicken; grill second side 4 to 5 minutes or until golden brown and done inside. When chicken is done, sprinkle with sesame seeds and spice mixture.

Recipe source

Reprinted with permission from the book:

Japanese Cooking for the American Table

by Susan Fuller Slack

HP Books

For information about purchasing this book, please check the Tokyo Food Page Online Bookstore.

Source: Japanese Cooking for the American Table

by Susan Fuller Slack

Recipe courtesy of Susan Fuller Slack, from the book Japanese Cooking for the American Table: HP Books, published by the Berkley Publishing Group, New York, New York. Copyright 1996. This recipe may not be reproduced or distributed in any form without the permission of the author.