When is used to work at the bank there was this Japanese cafe that served the best grilled chicken and rice i’ve ever had, and it ended up being my fallback lunch when mum forgot to pack my lunchbox (i wish). It had an intense miso flavour and was unbelievably tender. No matter how many times i tried to replicate it, it was never the same. Until i stumbled upon a recipe by Tetsuya Wakuda for Saikyo Yaki, a basic japenese marinade that can be applied to fish, chicken or even beef. It is amazingly easy and in this example i’ve used chicken breast was very tender and put me in the good books with the ladies.
3 chicken breasts (or fish or beef)
1 cup Miso Paste (red or yellow)
2 tbsp mirin
2 tbsp sake (many tablespoons leftover for drinking)
1 tbsp minced ginger
1/2 tbsp minced garlic
1 tbsp vegetable oil.
1. Combine the Ginger, Garlic and Miso in a bowl.
2. Add the Mirin, Sake and vegetable oil.
3. Coat the chicken pieces well and place in a large bowl. Refrigerate overnight (4 hours will suffice)
4. Remove most of the marinade from the chicken as it will have absorbed the flavours.
5. Cook on a dry grill for a few minutes each side or until the chicken is cooked and you get a nice bit of colour.
6. Serve with rice and some steamed Choy Sum(or your favourite asian veg) and some pickled ginger.