Chicken thighs that are crispy on the outside and juicy on the inside, the combination of the cool ginger and the rich flavor of the sweet miso sauce is perfect.
A great dish for growing children who can never have enough to eat, this grilled chicken recipe pairs well with bowl after bowl of rice. Also delicious after it cools, it is recommended for bento boxes too.
- 7.05 oz Chicken thigh
- 1.3 lb Spinach
- 0.25 tsp Salt
- 0.25 tsp Potato starch
- 2 tsp Miso
- 0.75 tbsp Grated ginger
- 1 tsp Sake
- 1 tsp Mirin (sweet sake)
- 1 tsp Honey
- 0.25 tsp Soy sauce
Boil the spinach in salted water. Remove and squeeze out the moisture and cut into 1.5 inches (4cm) pieces.
Mix ingredients (A) to make the sauce.
Sprinkle salt over the raw chicken and let it sit at room temperature for 10 minutes.
Sprinkle potato starch all over the chicken.
This prevents the juices from cooking out of the chicken, locking in the umami and making the chicken moist and tender.
Brown the chicken on both sides over medium heat in pan. Turn heat to low, and place the chicken skin side down. Cover and steam for 3 minutes. Add the sauce to the pan and simmer until it thickens.
Serve the spinach and chicken on a plate and pour the sauce over the top.
- Serve the spinach and chicken on a plate and pour the sauce over the top.
- Pork or beef is also recommended.
- You can add shredded ginger and shichimi (seven spices) if you like.