Miso Marinated Chicken (Tori no Miso Zuke)
When I made Miso Marinated Fish, I usually make Miso Marinated Chicken, too. Miso marinade sauce can be used for 2 or 3 times, so I put chicken in the marinade sauce for 1 or w days. Miso is a fermented food and has salt. For this effect, meat will be tighten and dehydrated. That means it becomes delicious! (If the sauce has a lot of water (from foods), you should eliminate water.)
- Miso marinade sauce is as same as for fish. See this link.
How to make:
1) Wipe water from chicken and put it in miso marinade sauce. Leave it in refrigerator for 1 or 2 days.
2) Wipe miso sauce and heat it on fish grill. Miso is easy to burn. So heat it on a small heat.
You can eat it as it is like Chicken Steak. I ate it with baqet and lettuce like photo on top of this page. It has very interesting harmony of the taste and very good. However we usually don’t eat bread with miso, this combination is better.
I cooked chicken tight. In Japan, thigh is more popular than breast. In the market, thigh is expensive than breast. Thigh has more fat than breast. But traditional Japanese cooking method is not using many oils. So I guess thigh is good for Japanese cooking style.