Miso griddled chicken with aubergine, scented soy and green onions

Name: Miso griddled chicken with aubergine, scented soy and green onions
Yield: Serves 4
Cuisine: Japanese
Ingredients: 4 large skinless, boneless chicken breasts, each cut into 6 large cubes; 4 large skinless, boneless chicken breasts, each cut into 6 large cubes; 2 large aubergines (eggplants); 5 tbsp sunflower oil, plus 1 tbsp for greasing; 1 cucumber, peeled and cut into 1cm (½in) slices; 2 large aubergines (eggplants); 4 spring onions (scallions), cut into 5cm (2in) lengths; 4 spring onions (scallions), cut into 5cm (2in) lengths; 1 tbsp shoyu (Japanese soy sauce); 2 cm (¾ in) piece of root ginger, peeled and finely chopped; 1 tbsp shoyu (Japanese soy sauce); 2 tbsp mirin (sweet rice wine); 2 tbsp mirin (sweet rice wine); 1 garlic clove, crushed; 2 tbsp coarsely chopped coriander (cilantro); 2 tbsp coarsely chopped coriander (cilantro); 2 tsp sesame seeds, toasted, to serve; 2 tsp walnut oil, for drizzling; 150 ml (5 fl oz/⅔ cup) light beer; 50 g (1¾ oz) white miso paste; 50 g (1¾ oz/¼ cup) caster (superfine) sugar; 150 ml (5 fl oz/⅔ cup) shoyu (Japanese soy sauce); 150 ml (5 fl oz/⅔ cup) shoyu (Japanese soy sauce); 1 tbsp sesame oil; 4 tbsp sunflower oil; 2 garlic cloves, crushed; Freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

Some of Japan’s most inspired culinary products are made from soya beans, and miso is one of them. It is a rich savoury paste - white or dark - made by fermenting cooked soya beans with koji, a yeast-like mould. It is then left to mature from six months up to three years. In this tasty chicken dish, I use white miso paste as part of a simple marinade.

Ingredients

Asia
Japan
Main course
Summer

Ingredients

Method