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Ingredients
- 13 cup white miso (shiro)
- 1 6-inch piece fresh ginger or 4 garlic cloves
- 4 large chicken breast halves, on the bone with skin (about 10 ounces each)
Method
- The day before you plan to serve, in a large bowl, combine the miso and 1/3 cup cold water and whisk until thoroughly combined, smooth, and thick.
- Using a small, sharp knife, peel the ginger.
- Grate the ginger on the large holes of a box grater.
- Wrap the grated ginger in a paper towel and squeeze the ginger juice, about 2 tablespoons, through the paper towel into the bowl with the miso.
- Stir to incorporate.
- (If using garlic variation, push 4 large cloves through a garlic press and add to the miso-water mixture.
- ).
- Cut the chicken breasts in half across the width of each breast.
- Add the chicken to the miso mixture and turn the pieces to coat thoroughly.
- Sprinkle the chicken liberally with salt.
- For a more gingery flavor, you can finely chop the remaining ginger pulp, add it to the chicken, and mix again.
- Cover and refrigerate for 18 to 24 hours.
- Preheat the oven to 500F.
- Remove the chicken from the bowl, making sure some marinade remains on the chicken, and transfer to a rimmed baking sheet, skin side up.
- Bake for 10 minutes, then put under the broiler, about 6 from the heat, for 1 to 2 minutes, or until the skin is dark golden brown and the chicken is just firm to the touch.
- (Be careful not to overcook.)
- Remove the skin and serve immediately.
