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Miso paste used on Chicken

EGGARY
EGGARY Posts: 1,222
edited November -0001 in EggHead Forum
I heard about using miso paste on chicken and having to put some liquid to water it down. Has anyone here used it and how was the taste ? I got the chicken and will spatchcock. Will squeeze oranges into the paste and then put underneath the skin of the breast and thighs.

Any thoughts ?

Thank you.

Gary
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Comments

  • lowercasebill
    lowercasebill Posts: 5,218
    http://rasamalaysia.com/recipe-black-cod-with-miso/

    nobu style saikyo sweet miso good on white fish and chicken..
    recipe above
    i think the oj will work .. add a bit of sugar and substitute vodka for sake.. heat the liquid and the sugar in a pan till the sugar melts ,, put miso [shiro or white miso red is much to strong] in a bowl and ladle a bit of the liquid into it and wisk repeat until it is thinned [you will see it] dumping the miso into the hot liquid will give a lumpy result and you will spent a lot of time trying to get rid of the lumps
    you can marinade chicken or fish in it for up to three days .. wipe off excess before egging and keep some clean for plating
    bill
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  • Shwiezzee
    Shwiezzee Posts: 304
    I just bought some Miso paste today at the farmers market. I was thinking of trying it with some chicken also. I have a recipe I was reading to my wife that called for the paste. If it is any good I will post it for you.

    Jay
    I'm ashamed of what I did for a Klondike Bar.
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  • lowercasebill
    lowercasebill Posts: 5,218
    rest of the answer .. wiping off most of it leaves a sweet salty crust on the meat or fish as the sugar carmelizes ... i think you are on to something with the oj .. BUT . i have only followed the basic recipe.. i would taste as you prepare let us know what you think . i did cod a few weeks ago and thighs last week ... nobu is a genius
    bill
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  • lowercasebill
    lowercasebill Posts: 5,218
    read the label carefully ., red miso is very strong ..
    and miso can be flavored with dried fish flakes/fresh anchovies, seaweed or what ever else they can think of.
    white or shiro miso is what is used in miso soup and the nobu saikyo miso
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  • FlaPoolman
    FlaPoolman Posts: 11,677
    So you can just drag it down the beach? :huh:
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  • lowercasebill
    lowercasebill Posts: 5,218
    pretty much all their food except kobe tastes like the beach
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