Miso Chicken
Miso Chicken 🍗❤️ This recipe has been my hyper fixation meal for the past month... As I have said before, I don't love chicken but I do love Nobu's miso marinade and I wanted to combine the two and the results were EPIC!
Ingredients
- 6-8 chicken thighs, boneless
- ¼ cup mirin
- ¼ cup sake
- ⅓ cup white miso paste
- ⅓ cup cane sugar
Rice
- 1 cup calrose rice, washed
- 1 cup water
- Pinch of salt
- Kombu strip
- 2 tbsp rice vinegar
- ½ tbsp sugar
Sauce
- 3-4 tbsp soy sauce , or tamari
- 1 tbsp mirin
- 1 tbsp rice vinegar
- 2 tsp agave syrup
- ½ large orange, juiced
- 1½ tsp sesame oil
- 1 tbsp salsa macha , salsa macha recipe or chili crisp
- 1 fresno chile, chopped
- 2 scallions, white parts
Wraps
- 12-14 Butter leaves, depending on size
- 2 scallions, green parts
- Toasted sesame seeds, to taste
- Cashews, chopped, to taste
Instructions
Marinade Recipe (12-24 hours beforehand)
- Boil the mirin and sake for 3 minutes. Lower heat until it is no longer boiling.
- Add sugar and miso. Cook a couple minutes without letting it come to a boiling. Let it cool.
- Pour a little on the bottom of the dish you will be marinading the chicken in. Add the chicken and pour the rest on top, making sure to completely cover the chicken. Cover it VERY tightly with plastic wrap and marinate for 12-24 hours MAX in fridge.
Miso Chicken Recipe
- Cook your rice in a rice cooker, adding in one kombu strip and salt. Season with vinegar and sugar.
- Mix everything for the sauce.
- Move your top rack about 3-4 inches away from your heating element so you don't burn your chicken and preheat your broiler for a few minutes.
- Line a baking sheet with aluminum foil for easy clean up. Add your marinated chicken on the baking sheet and put it in the oven to begin broiling it. You can rotate your baking sheet around in the oven to make sure you are getting an even sear for 11 minutes (it will finish cooking in the next step). Take out of the oven.
- On the stove, preheat a pan and sear the bottom of the chicken for just 1-2 minutes more till the bottom is also golden and the chicken's internal temperature to reaches 165℉.
- Let the chicken rest for 5 minutes and slice.
- Lay out your butter lettuce, place a spoonful of rice, sesame seeds, the chicken, sauce, scallions, cashews and that is it! Enjoy ♥️
Nutrition
Calories: 950kcal, Carbohydrates: 87g, Protein: 41g, Fat: 48g, Saturated Fat: 11g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 21g, Trans Fat: 0.1g, Cholesterol: 166mg, Sodium: 1902mg, Potassium: 812mg, Fiber: 7g, Sugar: 31g, Vitamin A: 1909IU, Vitamin C: 30mg, Calcium: 257mg, Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.