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味噌焼き（鶏の味噌焼き）｜クキパパ料理チャンネルさんのレシピ書き起こし

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Kukipapa cooking class

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Ingredients

Chicken thigh : 2 pieces (500g)
ニンニク : 1かけ
(A) Sugar : 大さじ2(20g)
(A) Miso : 大さじ2(40g)
(A) Liquor : 大さじ4(60g)
(A) Grain vinegar : 1/2 teaspoon (3g)
water : 50ml
小麦粉 : 適量
油 : 適量
塩 : ひとつまみ

Time required

25minutes

Procedure

1) Prepare chicken thighs 00:34
Remove excess skin, sinew, and fat from chicken thighs.
Make an incision in the thick part of the meat.
2) prep the garlic 01:06
Peel the skin of the garlic.
3) make the sauce 01:13
Put (A) in a container and mix.
4) 焼く 02:08
Add oil to the frying pan.
Sprinkle the skin of the chicken thighs with flour and place them skin side down in the frying pan.
Add garlic and cook on medium heat.
Cover the chicken thighs so that they are browned.
Wipe off excess oil with a paper towel.
Bake for about 6 minutes, turn off the heat and turn over.
Leave it for 1 minute and take it out in a vat.
Throw away excess fat and add 3.
When it boils over medium heat, put back the chicken thighs skin side down.
Add water and heat for 5-6 minutes.
Take out the chicken thighs.
5) ソースの味をととのえる 05:33
Add salt to the sauce and heat.
6) 盛り付ける 05:38
Cut the grilled chicken thigh into bite-sized pieces and place on a plate.
Add radish sprouts (not listed).
Sauce.
Add mustard (not listed).
Finished with Japanese pepper (not included).

Point

・The amount is for two people.
・For a sweet flavor, you can adjust the amount of sugar to 1.5 to 1 tbsp.
・If desired, garnish with radish sprouts (not listed) and mustard (not listed), and sprinkle with Japanese pepper (not listed).
・Use sake that does not contain salt.
・ Cook the chicken thighs so that the temperature in the center reaches 70 degrees.