Miso is one of my favourite ingredients and paired with this sweet soy dressing it is so great. It’s the same dressing from the Soba noodle salad. You can use it to dress salad greens or as I have used here on a whole bunch of Kale. Some of the dressing is used to glaze the roast chicken too. For a meat free alternative try it on tofu or halved eggplant. I think this would also be lovely with pumpkin.

This chicken is delicious served with the soba noodle salad, mentioned above in place of the egg noodles or edamame beans.

I quite often remove the backbone when I am roasting a chicken and flatten it. By doing this you increase the surface area so there is more chance of crispiness and that is always good right? It also cooks much faster. So, depending on the size it can be cooked in about 45-50 minutes,

 

Miso roast chicken

1 free range or organic chicken
2 T white miso paste – I used Urban Hippie
4 T Sweet soy and sesame dressing – below

 

To remove the backbone of the chicken. Turn the chicken over so it is sitting on the breastbone. Using kitchen scissors or a sharp knife, cut down each side of the backbone and remove. Turn the chicken back over and press down so it is flat.

Season lightly with salt on both sides. This can be done a day in advance.

Leave the chicken at room temperature for 20 minutes to half an hour or so before cooking. Place it on a flat tray and sit it on a rack if you have one. Heat the oven to 200 degrees fanbake and roast the chicken for 35-40 minutes or until the skin is crisp and golden.

Remove from oven. Mix together the miso and dressing and spoon all over the chicken. Add in a 1/4 cup of water too to stop the juices burning. Reduce the temp to 180 and continue roasting the chicken until its cooked (about 68-70 degrees internally) and the chicken is beautifully glazed and golden. It should take another 10-15 minutes.

Remove the chicken from the oven and rest for 15-30 minutes.  This is the key for juicy chicken.

I like this served with the kale salad, a little bit of spicy mayo, the picked cucumber or pickled ginger and I am a big fan of Shichi-mi tōgarashi (Japanese spice mix).

 

Sweet soy and sesame dressing

6 T soy sauce
6 T rice wine vinegar
5 T olive oil
2 T sugar or use 1 T maple syrup
1 T sesame oil
2 T grated onion – about half a small onion
1 T toasted sesame seeds

– mix all together until sugar dissolves


Kale salad

1 bunch Kale or silverbeet or a mix
Sweet soy and sesame dressing – save some for the chicken
2 T toasted sesame seeds

Trim the kale leaves from the stalks. Chop finely. Mix with the dressing – starting with about 8 tablespoons. Toss together. If you’re using kale it benefits from sitting for a while. Sprinkle with sesame seeds

Pickled cucumber

Half a large telegraph cucumber, diced – you can also use radish, kohlrabi or carrot
2 T vinegar
2 T water
1 T sugar
1 tsp salt

Heat remaining ingredients until sugar dissolves. Cool before pouring over the cucumber or whichever vegetable you are using.

Spiced Mayo

4 T quality mayo
1-2 tsp siracha to taste
a squeeze of lemon
salt to taste

Mix together.