A high-end menu at home! A simple recipe for "Saikyo-yaki" (fried and stored in the freezer)

Hello. I am Ayumi Nakaganji, a chef.

This may be a bit sudden, but what kind of miso do you use at home?

I prefer what is called "temae miso" (homemade miso), and lately I've been into rice miso. In Kyushu, "awase miso" (mixed miso) or "mugi miso" (barley miso) are the norm.

There are many different types of miso depending on the region, but this time we will introduce a recipe using the sweet and refined "white miso (Saikyo miso)." It is a perfect recipe for using up all the miso.

1: Just a few days of marinating gives it the restaurant-quality taste! "Chicken marinated in Saikyo miso"

"Saikyo miso" is a sweet miso that is low in salt and matured in a short period of time. Am I the only one who occasionally wants to eat miso pickles made with this?

Saikyo pickles are quite expensive when bought at the store. This time, we will marinate chicken thighs, but of course, you can use the same miso bed to marinate fish, pork, chicken wings, and anything else. It's a great side dish to go with rice.

Image: Ayumi Chuganji

Ingredients (for 2 people)
Chicken thighs...2 pieces (500-600g)
A White miso (Saikyo miso)・・・100g
A Mirin・・・1 tablespoon
A Sake・・・1 tablespoon

<How to make>

(1) Remove the tendons and fat from the chicken thighs and cut them in half. Wipe off any moisture with paper towels.

(2) Place A in a ziplock bag and mix well.

(3) Place the chicken thighs in (2), spread the miso evenly over the entire surface of the meat, remove any air and flatten it out. Store in the refrigerator for 2-3 days.

(4) Wipe off the miso on the surface with kitchen paper, brush the surface with oil (as it burns easily), and grill on a fish grill.

It's OK to store it in the refrigerator for up to 5 days. If you need it for longer than that, freeze it. You can also freeze it in the miso bed. It's also recommended to stock it up for lunch boxes.

2: "Mustard Vinegar Miso" - Just mix and you're done!

Mustard vinegar miso is a very handy thing to have on hand. It's perfect for sprinkling on or mixing with rape blossoms, firefly squid, and other foods in the coming season.

Image: Ayumi Chuganji

[Ingredients] (easy to make amount)
White miso (Saikyo miso)...2 tablespoons
Vinegar...2 tablespoons
Sugar...2 teaspoons to 1 tablespoon
Mustard paste...your desired amount

<How to make>

(1) Mix all ingredients thoroughly.

You can adjust the amount of mustard and sugar to your liking. In the photo above, I paired it with boiled rape blossoms, but it also goes well with steamed spring cabbage. If you make a large batch, try to eat it within a month.

If you replace the mustard paste with wasabi, you can create a slightly different vinegared miso. I was given some new celery from Fukuoka Prefecture called "Kiwami Fresh Celery," so I cut the celery and chikuwa into similar shapes and mixed them together. This celery is dark green overall, but has almost no strings, and is incredibly juicy when you bite into it!

The crunchy, juicy texture of the celery and the texture of the chikuwa are a fun contrast, and the vinegared miso is just as good as the celery, and the wasabi that hits your nose at the end goes really well with it. You can also add a little more wasabi.

Image: Ayumi Chuganji

You can easily mix together whatever ingredients you have at home like this to create a complete dish.

One thing to be careful about is the timing of mixing. If you mix the vinegar and miso in advance, the ingredients will release moisture, so mix it in just before serving.

White miso goes well with creamy dishes, so it is recommended to add it as a secret ingredient to white sauces and stews. (Text by Ayumi Nakaganji)
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