This miso and black sesame chicken dish comes from the inspiration behind Black Cod. The dish originated in Nobu, and although the fish looks black with its caramelised marinade, black cod is actually a variety of cod generally from the Northern Pacific. I’ve eaten differing versions of this a couple of times this year, and to be totally honest found them to be overpowering. I don’t which ingredient was overdone, but I struggled to get through a normal sized portion. This led me to taper my own version at home.
The marinade is great, but quite strong hence the reason I transferred it to chicken. The chicken holds up much better to the umami mix of miso, rice vinegar and mirin. The one great advantage of this marinade though, is the sugars in it. You can caramelise them and get some lovely blackened edges, I preferred to go easy on the grill leaving a sticky glaze. This is now perfect for rolling the chicken in, creating a wonderful sesame crust.
Black sesame seeds just taste like toasted white ones, so if you can’t find them don’t panic. I served this with my favourite Yo Sushi vegetable, harusame aubergine.
- 2 Chicken Breasts
- 50ml Rice Vinegar
- 50ml Mirin
- 2 Tbsp Sugar
- 2 Tbsp Miso Paste
- 75g Black and White Sesame Seeds
- Simply mix all the ingredients together apart from the sesame seeds. Add the chicken to marinade for at least 2 hours. Overnight if possible.
- Place the chicken on some foil and roast for 15 mins at 180°c. Once cooked, dip in the sesame seed mix.