Name: Rustic Japanese-Style Roast Chicken
Yield: Serves 6
Cuisine: Japan
Ingredients: 1 cup julienned root vegetables (carrot, parsnip, and fresh burdock root [gobō] are recommended); 3 tablespoons sugar; 2 tablespoons saké (Japanese rice wine); 3 tablespoons saké (Japanese rice wine); 3½-pound roasting chicken; ⅓ cup aka miso (dark fermented bean paste); 2 tablespoons chicken fat (rendered as described below)

Preparation info

Serves
6

Difficulty
Medium

Appears in

An American Taste of Japan

By Elizabeth Andoh

Published 1985

About

If you hear a Japanese say he has eaten meat at a meal, he’s probably referring to a dish that contained no more than 2–3 ounces of poultry. Chicken is the most popular meat in Japan, and it’s sold ground like hamburger meat (this is the cheapest and most common form), in parts (fillet strips are considered the greatest delicacy), and whole (for those who have home ovens in which to roast the