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Mirin and Soy Chicken

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Mattman3969
Mattman3969 Posts: 10,457
in EggHead Forum
Experimenting with some different flavors on chicken for a future ramen cook.  2tbls mirin, 1bls dark soy, 2tsp of light soy, 2 minced garlic, 1 small mince shallot and some cayenne. Vac pac’d for an hr to marinate.   After they were mostly cooked I glazed with dark soy and light brown sugar.   Great taste.  Should be good in ramen.  


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analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Comments

  • SciAggie
    SciAggie Posts: 6,481
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    I like the color that a bit of dark soy adds to food. This looks delicious as always. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • smokingal
    smokingal Posts: 1,025
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    You really can't go wrong with marinated & grilled chicken and rice.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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  • CPARKTX
    CPARKTX Posts: 2,095
    edited November 2019
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    Nice color
    LBGE & SBGE.  Central Texas.  
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  • Dyal_SC
    Dyal_SC Posts: 6,053
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    Looks great as usual, Matt. 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    Looks fantastic. @CPARKTX  got me into “The Japanese Grill” book a few years ago and I love these flavors. 

    If you are looking to tweak a little more, Seems like a little ginger would fit nicely and I always add a touch of rice wine vinegar to my mirin/soy marinades. 

    A little sesame oil will add something as well. 

    And I find myself adding Sambal/Chile garlic Paste more often than not for a little kick. 

    Had ramen last night and now I want more. 
    Keepin' It Weird in The ATX FBTX
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Thanks for the suggestion @Cen-Tex Smoker.  Do you have a Ramen p you could share?

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    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    Mattman3969 said:
    Thanks for the suggestion @Cen-Tex Smoker.  Do you have a Ramen p you could share?
    I do. Go to ramen shop and eat ramen :)

    never tried making it. That’s a whole other thing. 
    Keepin' It Weird in The ATX FBTX
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    I plan on it soon. Stay tuned...

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    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • caliking
    caliking Posts: 18,731
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    Nice cook, Matt.

    I often tend to have a heavy hand with the dark soy, and need to learn to go easy with it. 

    And definitely looking forward to your ramen adventures :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    caliking said:
    Nice cook, Matt.

    I often tend to have a heavy hand with the dark soy, and need to learn to go easy with it. 

    And definitely looking forward to your ramen adventures :)
    Just don’t confuse it with light soy, because a heavy hand does a salt lick make. Boy was I thirsty after dinner that night.
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