"Saikyo-yaki of chicken thigh" with a plump finish

"Saikyo-yaki" is often made from fish such as salmon and Spanish mackerel. Actually, it's delicious even if you use meat! Introducing a simple recipe for "Saikyo-yaki chicken thighs" that you just pickle and bake.

Grilled chicken thighs in Saikyo

material

Chicken thigh 250g (8.82oz)
3 tablespoons of Saikyo miso
2 tablespoons of cooking sake
1 teaspoon sugar
2 tablespoons mirin

How to make

Cut chicken thighs into pieces that are easy to eat.

Put Saikyo miso, cooking liquor, sugar and mirin in a storage bag, mix well, and soak the cut chicken thighs. Leave it in the refrigerator for about 3 hours (it is recommended to leave it overnight if you can afford it).


Lightly wipe the miso on the surface of the chicken thigh with kitchen paper. Put the aluminum foil for the frying pan on the frying pan and put the chicken thighs on it (if you don't have the aluminum foil, add 1 tablespoon of salad oil). Cover and bake slowly over low heat.


After about 4 minutes, turn the meat over, cover it again and bake on low heat for about 4 minutes. When the meat is cooked, it's done.

What is the taste of Saikyo-yaki chicken thighs?

A plump finish thanks to the firm soaking. When chewed, it loosens softly and spreads the mellow richness and sweetness unique to Saikyo Miso. The taste of rice is moderately salty. It is also recommended to eat it with unflavored vegetables.


The key to making it more delicious is to lengthen the soaking time and slowly bake it over low heat. I think it's a good idea to calculate back and prepare it, such as pickling it before going to bed and using it as a side dish for breakfast or lunch, or pickling it in the morning for dinner.