RECIPE: Yuzu Miso Chicken

Sweet, citrusy, salty and savory, this Yuzu Miso Chicken is simple to make yet full of flavor. The marinade infuses the chicken with sweet rich umami and helps it caramelise beautifully when cooked. Serve it with shiso and pickled ginger for a Japanese-inspired finish, or alongside steamed rice to soak up every last drop of sauce.

Servings: 1-2

Ingredients:

• 200-300g chicken thigh

• 5 Tbsp Yuzu Miso*

• 1 Tbsp soy sauce*

• 2 tsp maple syrup

• Pinch of sesame seeds

Optional Add-ins

• 2-3 pcs shiso leaves (can substitute with basil) (for a refreshing flavor)

• Small amount of pickled red ginger

• Splash of lemon

• Spicy mayo (for a tangy twist)

Instructions:

1. Butterfly the chicken thigh to make the thickness as even as possible.

2. Combine the Yuzu Miso, soy sauce and maple syrup, then place the butterflied chicken thigh on a baking sheet and thoroughly rub in the sauce.

3. Cover with plastic wrap and let it sit in the fridge for at least 30 mins.

4. Take the chicken out, let it come to room temperature and start cooking it skin-side down in a preheated frying pan.

5. Sear both sides over medium heat, then cover and steam-cook over low heat for 5 mins. It's done when clear juices come out when you insert a toothpick. Sprinkle with a pinch of sesame seeds and any optional add-ins, and serve hot.

Tip: Be careful when grilling, as the miso burns easily! However, a bit of charring will also add to the delicious aroma.