Red Miso and Ginger Crusted Chicken (or Pork)
4 tbsp Aka (red miso paste) - the world will not stop if you use white miso paste instead
3 tbsp sesame seeds
2 tbsp sugar
2 tbsp mirin
2 tbsp sake
1 tbsp finely grated fresh ginger
450g boneless, skinless chicken thighs - cut into bite-size strips
Pre-heat the oven to 200c
|If you're feeling lazy, just use whole chicken pieces|
Spread the chicken strips over a lined baking tray.
Bake about 15 minutes until golden and cooked.
This is just as good if you make it with pork instead - you just need to cook it a little longer.
Serve it with pickled ginger. Cucumber is really good with it too.