The British summer is all about BBQs isn’t it?
It’s one of our favourite things about the summer, getting outside and cooking. But about 50% of the time it’s rained off and means looking in the kitchen.
And that’s totally fine. We’re just used to it now.
So sometimes it’s fun to have a twist on the traditional BBQ, especially if we’ve been moved back to the kitchen, and nothing beats a Japanese twist on food.
Anyone that has followed this blog for a while will know that this family is a pretty big fan of Japanese food.
So today we’ve collaborated with Yutaka* to bring you one of their Japanese BBQ recipes, perfect for outdoors in the sunshine, or like us, indoors for a family dinner – BBQ Miso Chicken
This recipe makes a really juicy miso chicken, with a charcoal bark from the BBQ (we used our George Foreman grill to replicate the BBQ affect) Serve with rice and salad for dinner – Dann made a soy and ginger dressing to tie it all together.
You could also serve with the Yaki Onigiri
BBQ Miso Chicken
275g Yutaka Organic Miso Paste
3 tbsp Yutaka Mirin
250ml Yutaka Organic Tamari Soy Sauce
2 tbsp Yutaka Cooking Sake
1 tbsp sweet sherry (optional – we didn’t add them)
2 tsps sesame oil
1 tbsp soft brown sugar
Pinch cayenne pepper
1kg chicken breasts (skinned & boned)
Keeping the chicken to one side, mix all the ingredients in a large bowl until well combined and the miso and sugar have dissolved completely.
Set aside enough of the marinade for basting during cooking.
Add in the chicken breasts and cover completely. Leave in the fridge overnight or for a minimum of three hours.
Place the marinated breasts on a lightly-oiled BBQ grill for 6-8 minutes per side, making sure the juices run clear before serving
*ingredients sent as a PR sample to create the recipe – all opinions are my own