Crispy Chicken with Ume Miso
Greg Dunmore
Rated 4.5 stars by 2 users
Servings
2
In yakitori restaurants, you’ll often find the breast and tender skewers paired with umeboshi (pickled ume). So when I first tasted Yamaki Jozo’s Ume Miso, my mind immediately went to pairing it with delicious crispy skin grilled chicken. This simple yet elegant dish pairs golden-seared chicken thighs with tangy-sweet ume miso for a flavorful, umami-rich meal that works for both weeknights and special occasions. With just a handful of ingredients, this recipe highlights the the power of well-chosen unique Japanese pantry condiments.
Ingredients
- 2 pieces of skin-on, boneless chicken thighs (about 7 to 8 ounces in total)
- 1 teaspoon sake
- 1/4 teaspoon sea salt
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1 teaspoon Wadaman Organic White Sesame Oil
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1 teaspoon Yamaki Jozo Ume Miso
Directions
Remove any sinew and excess fat from the chicken thighs. Toss the chicken thighs with the sake and let marinate for at least 10 minutes. Place the thighs, skin side down onto paper towels to dry them, then season with sea salt.
- Heat a heavy-bottomed pan (like cast iron), big enough to fit both thighs, over medium heat. Add the sesame oil, making sure to coat the bottom of the pan. Once the oil is hot, add the thighs skin side down. Place a weight on the thighs, such as a plate or smaller pan, as this will help the skin become evenly crispy. Cook for 8–12 minutes, checking occasionally until the skin is golden and crispy.
- Flip the thighs and cook the other side for 30 seconds to 2 minutes, just until fully cooked through.
- Remove the chicken thighs from the pan and let rest for 5 minutes. Then slice into 2 inch wide slices and arrange on 2 separate plates, placing a small dollop of the ume miso on each plate.