Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup Kinkoji (fermented soybean paste)
- 1/4 cup Unshiu (Japanese mandarin orange) juice
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon honey
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 2 green onions, thinly sliced
- Sesame seeds, for garnish
Special Equipment Needed:
- Large resealable plastic bag
- Grill or grill pan
Step-by-Step Instructions:
1. In a large resealable plastic bag, combine Kinkoji, Unshiu juice, soy sauce, mirin, sake, honey, grated ginger, minced garlic, sesame oil, black pepper, and sliced green onions. Mix well.
2. Add chicken breasts to the bag, seal tightly, and massage the marinade into the chicken. Refrigerate for at least 2 hours, or overnight.
3. Preheat grill or grill pan to medium-high heat.
4. Remove chicken from the marinade and discard the excess marinade.
5. Grill chicken for 6-8 minutes per side, or until cooked through.
6. Garnish with sesame seeds and serve hot.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 12-16 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 6g
Protein: 38g
Carbohydrates: 8g
Fiber: 1g
Sugar: 5g
Sodium: 700mg
Substitutions for ingredients:
- Kinkoji can be substituted with miso paste.
- Unshiu juice can be substituted with orange juice.
- Mirin can be substituted with rice vinegar and sugar.
- Sake can be substituted with dry white wine or chicken broth.
- Honey can be substituted with maple syrup or agave nectar.
- Sesame oil can be substituted with vegetable oil.
Variations:
- Use bone-in chicken thighs instead of chicken breasts.
- Add sliced jalapenos or red pepper flakes for a spicy kick.
- Substitute chicken with pork or beef.
Tips and Tricks:
- Make sure to massage the marinade into the chicken to ensure maximum flavor.
- Let the chicken rest for a few minutes before slicing to retain its juices.
- Serve with a side of steamed rice and grilled vegetables.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or oven until heated through.
Presentation Ideas:
Serve on a bed of steamed rice with grilled vegetables on the side.
Garnishes:
Garnish with sesame seeds and sliced green onions.
Pairings:
Pair with a crisp white wine or a cold beer.
Suggested Side Dishes:
Steamed rice and grilled vegetables.
Troubleshooting Advice:
If the chicken is not cooked through, continue grilling until the internal temperature reaches 165°F.
Food Safety Advice:
Always marinate chicken in the refrigerator and discard any leftover marinade.
Food History:
Kinkoji is a traditional Japanese fermented soybean paste that has been used for centuries in Japanese cuisine.
Flavor Profiles:
Savory, tangy, and slightly sweet.
Serving Suggestions:
Serve hot with a side of steamed rice and grilled vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese