For when you need something really tasty but don’t feel like doing a ton of work.
Meet miso – it’s a serious flavour bomb
I’m a miso fan. It’s one of those flavours that works with everything. Doesn’t overpower. Complements flavours. Creeps up on things and makes them better. Think I’m over the top? Maybe. But try it and then decide. If you don’t know about miso it’s fermented rice and barley. Big in Asian cooking. If nothing else you can jump on a trendy bandwagon. Fermented anything is hot right now. Think kombucha. Or kimchi. All the rage. There’s different types. Some are stronger tasting than others. I use shiro miso here. White miso. It’s mild. Works really well in miso soup. And in miso chicken. You can make salad dressings with miso. The recipe is actually pretty close to miso chicken marinade. Swap out the sake and mirin for a little rice vinegar and lime juice. Or mix it with mayo and use it in sandwiches. Or drizzle miso mayo on a hot dog. Seriously. Hello Japadog.
Even if you never make any of these other dishes, it’s worth getting some miso for this chicken. It’s hard to describe. Loaded with umami (thanks to the miso). A bit sweet. A little bite from the ginger. It just comes together nicely.
Miso chicken with maple – Japan meet Canada
It’s a mix of classic French technique and Japanese ingredients. Not fusion though. The ingredients are pretty true to Japanese. Except maybe the maple. You could use sugar. That would be more authentic. But I’m Canadian so it’s maple syrup. The key is roasting the marinated chicken and then deglazing with the leftover marinade. That way you get the classic Japanese flavours. But you also get the fond from the chicken into the mix. A bit of extra flavour that ties it all together. A little thing perhaps. But it makes a big difference. Miso chicken with maple and ginger. Maybe not the most authentic of miso chicken recipes. But a tasty one. Try it with rice. Or cut it up and let people pick at pieces as an appetizer. Or with mixed greens tossed in a miso dressing. Any way you serve it, it’s going to be a hit.
