Roasted Chicken and Saikyo Miso Mousse

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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To Make The Cream

  • 150 g ( oz) sake
  • 500 g (1


Pour the sake into a medium saucepan and bring to the boil over high heat. Flame the sake to burn off the alcohol and reduce the liquid by half. Add the chicken stock and bring to a simmer, and then reduce the mixture by one-third. Add the miso paste and whisk through completely. Bring back to the simmer, then turn off the heat. Cover with the lid and then leave the miso to infuse for 10 minute