Also known as miso-marinated black cod, this seafood dish features tender, buttery cod marinated for days in a sweet and salty miso paste.
Cucumber and Chicken Marinated in Chili Oil
This Japanese dish is a delightful blend of cucumber and chicken marinated in chili oil. It’s a simple, yet flavorful dish that can be served as a main course or a side dish. The recipe was adapted from Hashimoto’s Tohoku Recipes and has been further refined by Nami from Just One Cookbook.
Ingredients
- 6 Persian/Japanese cucumbers (6 cucumbers = 1.16 oz or 500 g or 2 English cucumbers)
- 3 chicken thighs with/without skin (3 thighs = 12.9 oz or 365 g)
- Korean Chili Thread (for garnish, optional)
Seasonings A:
- ¼ cup water
- 2 tbsp sake
- 1 tbsp salt (kosher or sea salt; use half if using table salt)
Directions
- Gather all the ingredients.
- Discard both ends of the cucumbers and peel the skin, leaving some part unpeeled for the look.
- Cut the cucumbers in “rangiri” style, making long, thin diagonal cuts while rotating one-quarter between every cut.
- Cut the chicken into bite-sized pieces.
- Place the chicken in a frying pan skin side down and add the Seasonings A.
- Cover and start cooking over medium heat. Simmer for 2 minutes, then turn the chicken over and continue simmering covered for 2 minutes. Turn off the heat.
- Continue cooking with remaining heat and make sure the chicken is cooked through.
- Combine Seasonings B in a large air tight container.
- Remove the warm chicken from the pan and add in the container.
- Add the cucumbers and mix well. Let marinate for at least 10 minutes. You can keep in refrigerator up to 2-3 days. Serve at cool or room temperature.
- This recipe is slightly adapted from Hashimoto’s Tohoku Recipes. You can keep the marinated cucumber and chicken in the refrigerator for up to 2-3 days. Serve it at cool or room temperature.