Sweet Miso Glaze Chicken

This was the first recipe I made for myself after a month long trip. I love coming home and being able to cook for myself. I eagerly anticipate when I will be able to step foot into my own kitchen again.

While away, my notes app starts looking like the Cheesecake factory menu: an extensive list of dish inspirations.

This one was at the top of my list. I’ve been craving it for a while.

Sweet Miso Glaze Chicken. Going back to super simple, not complicated cooking. Perfect for easing myself back into the routine of making myself meals everyday again. And a great way to use of my container of miso paste.

Recipes that that don’t make cooking feel like a chore >>>>>

Let’s make it!

Recipe:

Serves 1-2 people

Special Equipment:

small claypot or donabe
portable gas burner or gas stovetop

Sweet Miso Glaze Chicken & Rice

1 tsp neutral oil
1 cup short grain rice

2-3 bone-in, skin on chicken thighs
1/2 tsp kosher salt

1/2 shallot, minced
3 tbsp mirin
1 tbsp sweet miso paste
1 tsp brown sugar
1 tbsp lemon juice
1 cup chicken stock
1/2 tsp soy sauce

Before you begin: Prepare your rice by rinsing in water until the water runs clear. About 5-6 rinses. Soak the rice for 20 minutes prior to cooking.

Crispy Chicken Thighs:

Prepare your chicken thighs by removing the bone. Make long slices along the length of the bone, working your way underneath and severing the cartilage attachments at each end. Remove any excess fat pockets. Place on a baking sheet.

Sprinkle thighs with kosher salt on both sides. Pat dry.

Place the thighs skin side down in a cold, stainless steel pan. Place the pan over medium heat to begin the cooking. By bringing the temperature up gradually like this rather than starting at high heat, we are allowing the fat to slowly render out, which will in turn result in an even appearance and crispy texture on the skin. Cook for about 8-10 minutes, on the one side.

Once the chicken looks 60% cooked, flip to the other side to finish them off. Another 3-4 mins. If the chicken skin is sticking to the pan, it is likely not ready to flip yet! Be patient and leave the skin a bit longer to crisp up.

When the chicken is done, set it aside. Save the fat drippings for later.

Sweet Miso Glaze:

In the pan you cooked the chicken in, turn the heat to medium low. Add minced shallot and saute until fragrant, about 1 minute.

Add the mirin, and use a rubber spatula to scrape off the chicken frond. Cook off the alcohol. Simmering for 2 minutes.

Add the miso paste, sugar, lemon juice, soy sauce and chicken stock. Stir to combine and allow it to thicken slightly. Remove from the heat when it reaches your desired consistency.

The Rice:

Place a small pot (claypot or donabe) over a gas burner.

Add one teaspoon of oil to the pot, brush the bottom of the pot with the oil. Add the presoaked rice and 1 cup of water. Place on the burner bringing it to a simmer. Cover with a lid and reduce the flame to the lowest setting.

If using a ceramic pot it MUST be used over open flame. This recipe can also be made in a rice cooker.

Cook the rice on low for 15 minutes. After 15 minutes turn the heat off and leave the lid on for the rice to steam and finish cooking for an additional 10-15 mins. While the rice is steaming, make the glaze!

Once the rice has cooked and rested you can finish it off by getting it nice and crispy on the bottom!
Place the pot back on the gas burner over a low flame. With the lid of the pot still on, pour the chicken fat/ drippings along the edge of the lid/ rim of the pot.
For an even crispness, reposition the pot at different angles so each side has a chance to be closer to the open flame. By dripping the fat down the sides of the pot, it will distribute evenly into the base of the pot and provide you with a fragrant crispy bottom.