Please accept this as my official entry into the Japanese Throwdown.
I started out making on of my favorite marinades. 1/2 cup of soy sauce, 1/2 cup water, 1/4 cup sake, 1/4 cup miran, 1/4 cup agave syrup, 1" grated fresh ginger, 1/2 yellow onion grated finely, and 4 cloves pressed garlic.
Stir well with a wisk to distribute the goodness.
To this I added 1/2 bone in/skin on chicken breast, halved and 1 bone in/skin on thigh and leg.
Put on the top and vacuum marinated it in my FoodSaver.
Prepped some carrots on the mandolin for my Kinpira.
Thinly sliced celery stalks, leeks, broccoli stalks, and toasted some black and white sesame seeds.
Fired up the Kamado for direct heat and went to work.
When the chicken pieces were nicely browned and had reached an internal temperature of 140, I pulled them of and wrapped them in foil to rest.
Set-up the wok and added a bit of sesame oil and sauteed the carrots.
Then the remainder of the veggies and some mirin, sake, and soy sauce.
Removed the Kinpira from the wok and wiped it out and fried the chicken pieces to complete the cooking and crisp up the skin.
Added 1/2 cup of the marinade to the wok and reduced the sauce off of the heat, the wok was way hot!
Plated with white rice topped with toasted coconut, and Kinpira.
Please use this as my polling pic.
Thanks for looking! I'll keep on cookin!
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award
"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr