- 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
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.
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.
Reprinted with permission from the book:
Japanese Cooking for the American Table