White miso adds a deep richness to this marinade, which I also use when roasting lamb. Boneless chicken thighs and drumsticks can also be used.
Serves: 4
INGREDIENTS
2 tablespoons white (shiro) miso paste
1 tablespoon each vegetable oil, soy sauce, rice vinegar and sesame oil
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
4 single chicken breasts, skin on
To serve
hot cooked brown or white rice
1 cup frozen edamame beans, cooked
2 cups finely shredded red cabbage
½ telegraph cucumber, cut into long strips
1–2 carrots, julienned
crispy roasted shallots and coriander, to garnish
METHOD
Preheat the oven to 160°C fan bake.
Whisk the miso paste with the vegetable oil, soy sauce, rice vinegar and sesame oil in a large bowl, then add the chicken breasts and turn to coat.
Place skin-side up in a lined baking dish and scrape in any marinade left in the bowl. Add ⅓ cup of water to the base of the dish, then roast for 30 minutes or until the chicken is fully cooked through. Don’t let the miso catch and burn on the base of the dish.
To assemble: Divide the hot cooked rice between bowls and top with the vegetables. Slice the chicken thinly and arrange over the top and spoon over the pan juices from roasting the chicken.
Top with roasted shallots and garnish with coriander.
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