Miso Chicken - Tori Misoyaki

Cooking with miso. To test miso for salt flavor taste test it.

For every 1 medium to large chicken thigh or 2 small chicken thighs use the following:

1 tbsp. shiro miso - a mild white miso
1 tbsp. sake or even beer
1/3 to 1/2 tsp. brown sugar

You can use skinned or unskinned chicken here. Cut the meat into bite-size pieces. Mix the marinating ingredients,
Panfry or grill over medium heat for about 5-6 minutes on each side, ot until the chicken is cooked through and the miso is darkly caramelized. It can also be baked.
and spread over the meat. Wrap tightly and let marinate in the refrigerator overnight. If you don’t have time for this, let it marinate at least 10-15 minutes, and massag the meat a bit with your hands to help the flavors permeate. To cook, heat up a non-stick frying pan or a cast iron grill, brush with a little cooking oil to prevent sticking.