• |
4 slices chicken thigh, boned |
•
|
salt, pepper to taste |
•
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1/4 c. (50 cc) white wine |
•
|
5 oz. (140 g) Shiro Tamamiso* |
•
|
1/4 c. (60 cc) nikiri sake (sake heated to
burn off alcohol) |
•
|
parsley, as garnish |
•
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1 bunch spinach, washed thoroughly
and cut into large bite-size pieces |
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2 Tbsp. (35 g) salt |
•
|
2 qt. (2,000 cc) water |
|
|
1)
|
Sprinkle
salt and pepper well on both sides of chicken
and let sit 40 minutes in refrigerator. |
2)
|
Place all ingredients
for “Spinach Mixture” in a blender and
blend until mixture is smooth. |
3)
|
Pour spinach
mixture in a pot and heat. Meanwhile, lay
both cheese cloths over a colander. |
4)
|
When spinach
bits float on the surface, scoop out using
a small strainer and place on cheese cloths.
|
5)
|
Fold over the
edges of the cloths to avoid losing any
spinach bits and transfer to a bowl containing
ice-cold water. |
6)
|
Remove the cloths
from the bowl and squeeze to remove excess
water. Unfold the cloths and keep spinach
bits on the plate. Keep 0.7 oz. (20 g)
of spinach bits and set aside. |
7)
|
Place chicken
on a baking sheet and bake for 5 minutes.
Remove from oven and baste white wine over
chicken. Return to oven for 30 seconds.
Repeat this basting process 4 to 5 times. |
8)
|
Mix Shiro Tamamiso,
prepared spinach bits, and nikiri sake
in a small bowl. Spread over chicken. Sprinkle
with chopped parsley and bake a few more
minutes. |
•
|
1 (17.64 oz./500 g) pkg. Marukome
Premium White Miso |
•
|
3 Tbsp. (45 cc) mirin |
•
|
3 Tbsp. (45 cc) nikiri sake (sake heated to
burn off alcohol) |
•
|
1.4 oz. (40 g) sugar |
•
|
5 egg yolks |
|
|
|
Blended spinach mixture (completely
liquid).
|
Scooping spinach bits from
the liquid
spinach mixture.
|
Ingredients
(Serves 4 ):
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