Grilled Chicken Breast With Yuzu Miso Sauce
Ingredients
Yuzu-Mixo Sauce2 tablespoons yuzu juice
3.5 ounces MUTENKA MUGI MISO
1/4 cup sake (rice wine)
2 tablespoons honey
2 tablespoons dashi (fish stock)
1/4 teaspoon salt
Grated rind of yuzu
Chicken breast, skin attached
Sea salt
Grilled seasonal vegetables
3.5 ounces MUTENKA MUGI MISO
1/4 cup sake (rice wine)
2 tablespoons honey
2 tablespoons dashi (fish stock)
1/4 teaspoon salt
Grated rind of yuzu
Chicken breast, skin attached
Sea salt
Grilled seasonal vegetables
Instructions
Place all sauce ingredients in a pot, except yuzu juice and rind; cook over medium-low heat until no longer watery. Add yuzu juice and rind; continue to cook until no longer watery.
Heat a non-stick skillet over medium heat. Salt the chicken on both sides. Place the chicken, skin-side down, on the skillet and cook it until the skin is golden. Turn over the chicken and cook until the other side is golden. Transfer the chicken to the heated oven (325°F) and cook additional 12 minutes.
Two minutes before the end of cooking remove the chicken from the oven and spread 2 tablespoons yuzu sauce over each chicken breast. Put the chicken back to the oven. Serve the chicken with grilled vegetables on the side.
Heat a non-stick skillet over medium heat. Salt the chicken on both sides. Place the chicken, skin-side down, on the skillet and cook it until the skin is golden. Turn over the chicken and cook until the other side is golden. Transfer the chicken to the heated oven (325°F) and cook additional 12 minutes.
Two minutes before the end of cooking remove the chicken from the oven and spread 2 tablespoons yuzu sauce over each chicken breast. Put the chicken back to the oven. Serve the chicken with grilled vegetables on the side.
Chicken is grilled and served with a sauce of miso, sake and yuzu juice.
Submitted By: NYMTC Yield: Serves 1 -2 portions
Submitted By: NYMTC
Yield: Serves 1 -2 portions
