I’m trying to come up with a dish to bring to International Exchange Day, organized by Francophile (aka French Club). I bought a bag of miso yesterday and decided that I’ll just make (easy) baked miso chicken.
I marinated the meat for 4 hours by rubbing miso on the chicken and wrapping them in cling wrap. Then I laid them out to be baked (roast, whichever, I have no concept of baking)
I also made soup. I planned to make miso soup, but it turned into my regular soup with added miso. >0<
First, I use seaweed. Dried seaweed (kombu in Japanese) is yummy when cooked in soup. And gives you iodine or some sort.
Cut them up
They immediately expand when you soak them.
And we must have mushrooms:
Soaking (I soak them with the roof facing up so the umbrella stick can soak in water)
I put in a lot of chicken and carrot to the soup. It turned out to be my normal soup, then I added some miso. No salt (had been using v little salt these days)
The soup was fine, but the miso chicken was a bit dry. Will cover with foil next time.