Sunday, 28 June 2015


Miso is the new flavour of the month in our household.  

Ever since Eugene opened Sushi Bar my mother has been his biggest fan.  She can no longer bring herself to eat sashimi from anywhere other than "Eugene's shop".

When Mom and I recently paid a visit to the brand new Sushi Bar Dining in Ngee Ann City, Eugene gifted us with several fresh salmon heads from the shop. We came home and made a very gratifying Salmon Head Miso Soup. Because I bought miso specially for the purpose I’m left with a fairly large quantity of Shiromiso (white miso) on my hands. 

Yesterday I was in the kitchen when the oven yelled, “Hey, remember me?”. I agree that it has been far too long. So I grilled some chicken wings. There's miso in the marinade, of course.

Dad normally detests eating with his fingers but this evening I found him doing just that with these chicken wings.  I think miso has crept its way into his heart.

Adapted from this recipe from Just One Cookbook

6 whole chicken wings 
4 cloves garlic, minced 
3 levelled tablespoons white miso 
2 tablespoons soy sauce 
2 tablespoons mirin 

Rinse the chicken wings and pat it dry with paper towel. Prick the chicken wings with a fork and put them in a Ziploc bag. 

In a small bowl, combine the minced garlic and miso. Add the mixture into the Ziploc bag and massage it all over the chicken wings from outside the bag. Keep in the fridge overnight. 

About 3 hours before cooking, add soy sauce and mirin in the bag and mix well. Keep in the fridge until you are ready to cook. 

Line the bottom of broiler pan with foil (for easy clean up afterwards) and oil the broiler rack. You may want to remove excess marinate from the chicken wings because miso gets burnt easily.  Place the chicken wings on the broiler rack skin side down first. Turn the broiler on high (no need to preheat) and place the broiler rack 6 inch away from the top and broil for 10 minutes, or until nicely browned. Then flip the chicken wings (skin side up) and broil for another 10 minutes.


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