Japanese Chicken, Smacked Cucumber & Miso Aubergine
||||
Japanese Chicken
8 chicken thighs (skin & bone-in)
2tbsp soy sauce (low salt)
3tbsp sake or dry sherry (or white wine)
3tbsp dark brown sugar
60g fresh ginger (grated)
4 garlic cloves (crushed)
1tsp togarashi seasoning (or ½tsp chilli powder)
Smacked Cucumber
750g/2 cucumbers (peeled, deseeded & chopped roughly)
2 garlic cloves (crushed)
1tsp sea salt
1½tbsp pink pickled sushi ginger (finely chopped)
A handful of mint (finely chopped)
Miso Aubergine
2 large aubergines (halved lengthways)
1½tbsp miso
1tbsp honey/maple syrup
1tbsp sesame oil
A splash of water
Mix together the chicken marinade ingredients. If cooking that day, preheat oven to Fan 185°C/Gas 6, arrange the chicken in a baking tray and pour over the marinade, mix well. Let it sit for at least 30 minutes while the oven preheats (or a few hours in the fridge for a richer taste).
Bake the chicken for 45 minutes depending on size of the pieces, basting with the marinade halfway through. Remove when the chicken skin is crispy and chicken juices run clear.
To prepare the aubergine, cut large criss-crosses into the flesh of the aubergine halves in a diagonal pattern, not piercing the skin, then place flesh side up on a baking tray. Drizzle over olive oil and cook for 20 minutes.
Meanwhile, mix the miso, honey/maple syrup, sesame oil and a splash of water to make a runny paste. Spread it over aubergine flesh after 20 minutes, and return the aubergine to the oven for a further 25 minutes.
Finally, put the cucumber, garlic and sea salt in a zip-lock bag and bash for a minute with a rolling pin. Refrigerate until the chicken and aubergine are ready. Drain any excess cucumber liquid before placing in a bowl and mixing with finely sliced pickled ginger and chopped mint.
On 4 plates, serve 2 pieces of chicken per plate with an aubergine half and a spoonful of smacked cucumber. Add basmati rice if you want to make it more of a substantial main.
||||
Recipe inspired by Diana Henry
