Miso baked chicken
Recipe by Ben Sears
Serves 2
Succulent chicken roasted with Japanese flavours – umami rich miso, sweet mirin and aromatic sake – served with traditional Tosa style (bonito infused soy sauce) onion salad
1 free range chicken
Toasted sesame seeds, to serve
Miso marinade
50g sake
50g mirin
30g sugar
140g miso
Tosa onion salad
1 onion, finely sliced and rinsed in cold water
10g sake
10g white soy sauce
10g katsuobushi bonito flakes
For miso marinade, bring the sake, mirin and sugar to the boil in a small saucepan and reduce by half. Pour over miso, mix well and chill.
Split the chicken through the spine and breast. Brush with miso marinade and marinate overnight.
Pre-heat oven to 180°C and line a baking dish with baking paper.
Roast chicken skin side up for 35 minutes until golden and cooked through (above 70°C internal temperature).
Remove chicken from oven and allow to rest for 10 minutes.
Serve with the onion salad, sprinkled with toasted sesame seeds.
For Tosa onion salad, mix all the ingredients and allow to marinate 5 minutes.
Recipe created with the Smeg 90cm Classic Thermoseal Oven.
