Yuzu Miso Recipes

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YARDBIRD'S YUZU MISO-MARINATED CHICKEN TENDER YAKITORI



Yardbird's Yuzu Miso-Marinated Chicken Tender Yakitori image

Tender pieces of chicken fillet are marinated in miso, yuzu zest, mirin, and sake for a delicately sweet-salty flavor.

Provided by Matt Abergel

Yield Makes 5 skewers

Number Of Ingredients 12

500g barley miso
150ml mirin
130ml sake
50 g fresh or frozen yuzu skin, chopped
150g white sesame seeds
15ml dark sesame oil
5ml light soy sauce
10 small chicken fillets (tenders), or about 8 ounces
Sake
Kosher salt
Yuzu zest, to serve
Fresh yuzu juice, to serve

Steps:

  • Prepare the marinade by placing the barley miso, mirin, sake, yuzu skin, sesame seeds, sesame oil, and soy sauce in a blender or food processor. Blend until smooth. Reserve in the refrigerator until ready to use.
  • Carefully remove the small tendon from the underside of each chicken fillet by running the tip of the knife blade just under the visible part of the tendon. Place the fillet on the cutting board. Pinching the end, run the knife along the tendon in a downward motion until removed. Repeat on the remaining fillets. Place in a shallow baking dish, and cover with the marinade, tossing to coat completely. Marinate for 1-2 hours.
  • Starting at the wider end, cut each chicken fillet into three pieces to make a total of six pieces. Move one of the larger end pieces to the side of the smaller pieces. Starting with the smaller pieces at the bottom of the skewer, pinch the meat so the rounded, smooth side faces up. Insert the skewer directly through the middle of the meat. Continue skewering the rest of the fillet pieces, working up in size, keeping the smooth side of the meat facing up. Repeat until you have five identical skewers, each weigh about 1½ ounces each.
  • Start with the smooth side down over high heat, grilling until light brown, 1-2 minutes. Rotate ¼ turn, cook on each side until lightly colored, about 1 minute per side. Once three sides are colored, finish cooking on the last side until light brown, 1-2 minutes. Spray with sake and lightly season with salt to finish. Garnish with yuzu zest and a squeeze of fresh yuzu juice.

YUZU MISO



Yuzu Miso image

Provided by Food Network

Categories     appetizer

Time 20m

Yield about 4 servings

Number Of Ingredients 14

1 onion, diced
1 fennel, diced
4 garlic cloves, sliced
2 tablespoons minced ginger
Pinch red chili flakes
Blended oil
2 konbu sheets
1 cup mirin
1 cup rice vinegar
1 cup vegetable stock
1 cup soy sauce
1 cup packed bonito flakes
3/4 cup miso
1/4 cup yuzu

Steps:

  • Saute onion, fennel, garlic, ginger, red chili flakes in blended oil. Add konbu sheets and deglaze with mirin. Reduce for 5 minutes. Add rice vinegar, stock, soy, bonito flakes and simmer. Strain ingredients until all liquid is drained. In a large mixing bowl, place miso and begin to drizzle liquid (as if making a vinaigrette). When reached consistency, add yuzu to desired flavor (this process can be achieved in a blender too).

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