The combination of sweetness and salty piquancy with juicy baked chicken will make you an ardent fan of Japanese cuisine!
It is necessary
- - 100 ml of water;
- - 1 small onion;
- - 100 ml red miso paste;
- - 1 large chicken;
- - 50 ml + 100 ml Mirin;
- - 25 g butter;
- - 50 ml of soy sauce;
- - 1-2 cloves of garlic.
Instructions
Step 1
Prepare the marinade. To do this, dilute the red miso with rice wine - mirin (100 ml) to a liquid consistency. Then generously grease the poultry carcass with this marinade on all sides and inside. Place in a lidded bowl or bag and marinate in the refrigerator overnight.
Step 2
Chop the onion into small cubes. Grate the garlic on a fine grater. In a thick-walled saucepan, melt a piece of butter, weighing about 25 g, and place the onions in it. Fry over medium heat until translucent. Then pour in 50 ml of mirin, water, soy sauce and add garlic (the amount of garlic depends on your tastes and the taste of the garlic itself!), Stir. Remove from heat for a while.
Step 3
Set the oven to warm up to 220 degrees. Remove excess marinade from the bird and send in a heat-resistant container to the oven for a quarter of an hour. Then set the temperature in the oven to 170 degrees and cook for another 40-45 minutes, until the juice released from the bird when it is cut with a knife in the thickest part is transparent. By the way, a few minutes before readiness, grease the chicken with an additional mirin to form a glossy crust.
Step 4
A few minutes before the chicken is ready, put the sauce on the fire, wait until it boils and simmer a little over low heat to thicken the sauce. You can add some more butter and miso for extra flavor and flavor! Cut the chicken into pieces and serve with the sauce.
