Oven Grilled Miso Chicken

Chicken is the most frequent cooked meat in my household. So I need to think of different methods to prepare this poultry.

I have oven baked with simple salt and pepper, you can refer to Oven Baked Chicken for the recipe. Simple and hearty meal with Chicken Stew. These are just a few recipe for your consideration. 

As for today, I'm going into Japanese cuisine, using white miso paste to marinate the boneless chicken thighs. This goes well with a bowl of steam rice. 

Of course, by the look of the photo before, I have made it into a Japanese-Western cuisine - baked baby potatoes and sautéed mushrooms.

A fusion of Western and Japanese

Ingredients
4 boneless chicken thighs
8 baby potatoes

Marinate
1/4 cup of white miso paste
3 tbsp mirin
3 tbsp sake
1 tbsp sugar
2 tsp soya sauce

Method
1. Combine all ingredients in the Marinate, mix well and set aside. 
2. Wash the chicken thighs and trim off excess fats on the chicken thighs. *I left the skin on. Pat them dry.
3.  Marinate the chicken thighs for at least 3 hours, or overnight. 
4. Pre heat oven at 215°c. Drizzle some olive oil on the baking tray.
5. Wipe excess marinate from the chicken and arrange them skin side up. 
6. Coat all the baby potatoes with the marinate and place them around the chicken. 
7. Bake in the oven for 15 minutes at 215°c, turn the chicken over and bake for another 10 to 15 minutes. 

Once done, slice the grilled chicken and enjoy it with a bowl of steam rice...as for me, I had mine with potatoes and sautéed mushrooms. 

Hanjuku Eggs

Calling all egg lovers!!! Love those eggs that are served with Japanese ramen?
Love those eggs that have a firm white but a runny yolk? Here is the answer!!!

Ingredients

• 4 eggs at room temperature (you may prepare more in case some eggs are not nicely peeled)
• 1 tsp sea salt 

Step by Step Instructions

1. Bring water to boil & add in the salt.
2. Lower the heat & gently place the eggs into the pot.
3. Simmer the eggs for exactly 6 minutes.
4. While the eggs are simmering, prepare an icy cold bath.
5. Take the eggs out at exactly 6 minutes and put them into the cold bath you have prepared.
6. Let the eggs cool down in the cold bath for at least 5 minutes. This is to stop the cooking process.
7. Once the eggs are cool, peel them with care. 

For those who prefer slightly firmer egg yolk, simmer the eggs for 7 to 8 minutes. 

Okay and we are done!!!

Well...not quite. To have those Japanese Ramen eggs, you have to soak these eggs in a marinade. And I will be giving you the recipe in a second. 

Do note to prepare the marinade before cooking the eggs. Because we need the marinade to be cool. Here goes...

Marinade

• 50ml soy sauce
• 200ml water
• 25ml mirin
• 25ml sake
• 2 tsp sugar
• 2 cloves of garlic (finely chopped or minced)
• 3 slices of ginger

Step by Step Instructions

1. Combine the ingredients in a saucepan & bring it to a boil.
2. Allow it to take time to cool. (Remember it has to be cool!!!)
3. Put the peeled eggs with the marinade in a plastic container like what I did below.

4. Occasionally move them around to avoid uneven colouring. Let them sit in the marinade for 3 hours to overnight. It really depends on your preference!
5. Voila! There you have it! Delicious hanjuku eggs or lava eggs!

Enjoy!