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

white miso

🥗Healthier: red miso

💰Cheaper: soy sauce

Red miso is less sweet and adds depth, while soy sauce can provide umami flavor.

sake

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar adds acidity, while white wine can mimic the flavor profile.

mirin

🥗Healthier: honey

💰Cheaper: sugar syrup

Honey provides sweetness, while sugar syrup can replicate the glaze.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is often cheaper and flavorful.

Start by introducing the recipe for miso marinated chicken.

Debone the chicken (refer to another video for details on deboning).

Prepare the marinade by grating 2 cloves of garlic and ginger.

Add 2 tablespoons of brown sugar, soy sauce, and 1/2 tablespoon of miso to the grated garlic and ginger.

Mix the marinade ingredients together.

Coat the deboned chicken with the marinade, ensuring it's covered all around.

Let the chicken marinate in the fridge for 3 to 5 hours or overnight for a stronger flavor.

Turn on the heat to medium and prepare a baking sheet on top of a frying pan to prevent sticking.

Add a little oil to the surface of the baking sheet.

Check if the chicken is warm enough before cooking.

Place the chicken skin-side down in the pan, ensuring not to overcrowd it to prevent burning.

Cook for 2 to 3 minutes, monitoring closely to avoid burning.

Flip the chicken to cook the other side.

Cook for another 1 to 2 minutes until the skin is crispy.

Remove the top baking sheet after cooking to keep the pan clean.

Cut the chicken into pieces while it's hot, being careful not to burn yourself.

Taste the chicken and note the deliciousness and crispiness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens