Misoyaki Roast Chicken with Shoyu Onion Sauce
Adapted via Food52.com
For the chicken:
- 1 whole chicken (about 3.5 lbs)
- 1/2 cup miso paste
- 1/2 cup mirin
For the sauce
- 1/2 cup water
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 clove of garlic, grated
- 2 tablespoons butter
- 1/4 cup YUMYIN
- 1 tablespoon miso
- Mix the mirin into the miso paste to loosen it up until you get something like the consistency of a gravy or a fresh banana smoothie. Some miso pastes are thicker than others, so if it’s too thick, just add more mirin.
- Smother the chicken with the marinade all over, be especially sure you cover the inside cavity too. This way the marinade flavors the chicken from both the inside and out, huzzah.
- Put the chicken in bag big enough for a whole chicken and place in fridge for 3-12 hours
- Preheat the oven to 450 degrees.
- Take the chicken out of the fridge and wipe off the excess marinade, it’ll just burn if you don't (Don’t run the chicken under water!!)
- Brush vegetable oil or melted butter over the chicken, nestle it in a roasting pan, and throw it in the oven.
- Roast at 450 degrees for 25 minutes, then turn the heat down to 350, and roast for an additional 40.
- In small sauce pan over medium heat, add 1 tbsp butter and garlic.
- When garlic begins to brown, add the water, mirin, soy sauce, and YUMYIN.
- Bring to a simmer, turn the heat down to low and let bubble.
- Melt in 1 more tablespoon of butter, and take it off the heat.
- Mix in the tablespoon of miso. Miso actually loses its flavor the more it’s heated, so do this off the heat. There’s plenty of residual heat in the pan to melt down the miso paste.
Enjoy chicken and sauce!