Misoyaki 790 xxx
photo by Sarah Shatz (courtesy Food52)

4.14.10 Mi-So Divine

Although there's a lot to be said for a chicken roasted in the classic manner, and I'm quite pleased with my own herb-laden, butter-smeared Scarborough Fair version, I may never make it again. Why? Because that gorgeously bronzed, deceptively simple chicken pictured above is quite possibly The Best Chicken Ever. At least that's what my guests claimed as they scarfed it down the other night.  And you'll probably concur. I strongly urge you to make it right away. The recipe is from Tim Wu who shoots the videos for Food52, where it was an editor's pick and garnered quite an impressive number of fans. (Misoyaki means grill in Japanese.) He has you marinate the bird in a paste of red miso and sweet mirin before popping it in a hot oven. As it roasts, you make a sauce of onions, garlic, soy sauce and mirin that is finished with a little butter and more miso. It's incredibly easy and the chicken emerges so juicy and full of flavor, with a crisp, salty, caramelized skin that's truly delectable. The onion sauce would seem like gilding the lily if it didn't go so perfectly with the rice you'll be serving alongside. I like a Japanese short grain, preferably the brown kind, if you can find it. Cook up some greens (we had quick-sauteed collards) and you've got a simple meal that's impressive enough for company but easy enough to make all the time. Which you will want to.
Tagged — misoyaki chicken