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Grilled Miso Chicken
Valkyrie, Japan

  • 2 tablespoons light soy sauce (usukuchi shoyu) 

  • 2 tablespoons sake 

  • 2 tablespoons mirin 

  • 2 tablespoons light miso 

  • 2 green onions, crushed and slivered 

  • 1 teaspoon minced ginger root 

  • 1 garlic clove, minced 

  • 8 boned chicken thighs, skin intact 

  • 1 tablespoon seven-spice powder (optional)

Blend soy sauce, sake/mirin, miso, green onions, ginger root and garlic in a rectangular baking dish. Coat chicken with mixture. Marinate 1 hour or refrigerate overnight, turning several times.

Preheat a hibachi (a cast iron, small barbeque), portable tabletop grill or charcoal grill. 

Shake marinade off chicken; pat dry. 

Place skin-down on hot grill. 

Grill 4 to 5 minutes. Turn chicken; grill second side 4 to 5 minutes or until golden brown and done inside.

When chicken is done, sprinkle with sesame seeds and spice mixture.



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