Episode 2 of One Chicken, Eight Fine Dining, miso glazed chicken thigh with sesame sweet potato
Episode 2 of “One Chicken, Eight Fine Dining Moments” — miso glazed chicken thigh with sesame sweet potato purée, quick pickled cucumber, and toasted sesame.
Japanese-inspired fine dining at home, with healthy swaps — crème fraîche instead of butter, honey instead of sugar, white miso for depth without the heaviness.
Same chicken as Episode 1 — completely different cuisine. This is zero waste cooking at its best. Full recipe in comments. Subscribe for Episode 3 — the drumsticks.
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EPISODE 2 — MISO GLAZED CHICKEN THIGH (SERVES 1)
Skin-on chicken thighs 2
MISO GLAZE: White miso paste 2 tbsp
Low-sodium soy sauce 1 tbsp
Honey 1 tbsp
Grated ginger + garlic 1 tsp each
Rice vinegar 1 tsp
PURÉE: Sweet potato + crème fraîche 200g + 2 tbsp
PICKLE: Cucumber + rice vinegar + honey ½ + 2 tbsp + ½ tsp
GARNISH: Sesame + spring onion + herbs
to finish
METHOD — TOTAL TIME 35 MINUTES
* Pickle cucumber in rice vinegar + honey + salt for 30 mins minimum.
* Whisk all glaze ingredients until smooth. Set aside — do not use until last 5 minutes.
* Pat thighs dry. Season. Sear skin-side down, press flat 30 seconds, cook 6–7 mins undisturbed until deep golden.
* Flip and transfer pan to oven at 190°C for 12 minutes.
* Remove from oven. Brush miso glaze generously over skin. Return to oven 4–5 mins until mahogany. Watch closely.
* Rest 3 mins. Plate over warm sweet potato purée with pickled cucumber, sesame, spring onion, micro herbs. Drizzle remaining glaze around plate.
Part of the "One Chicken, Eight Fine Dining Moments" zero waste series. Subscribe for every episode.