- Seasoning
- 1/4 cup mirin
- 1/4 cup soy sauce
- 1/4 cup white miso
- 1 tablespoon red miso
- 2 tablespoons vegetable oil
- 1 small onion, peeled and diced
- 1 tablespoon minced peeled ginger
- 1 tablespoon minced garlic
- 6 chicken thighs
- 6 chicken drums
- 3 carrots, peeled and cut into 1-inch pieces
- 3 parsnips, peeled and cut into 1-inch pieces
- 3 cups diced daikon radish
- 2 cups chicken broth
- 1 cup water
- 1 green onion, chopped
- Steamed rice
- Makes 6 servings
1. Preheat oven to 425° F. Combine the mirin, soy sauce, and white and red miso in a small bowl, stirring, until the miso dissolves. Set the seasoning aside.
2. Heat a clay pot over medium heat. Add the oil, swirling to coat sides. Add the onion, ginger, and garlic and cook until onions begin to brown, about 5 minutes. Add the chicken, carrots, parsnips, radish, chicken broth, water, and seasoning. Bring to a simmer, then cover, and place into the oven. Roast until chicken is cooked through, about 1 hour.
3. Garnish with green onion and serve with steamed rice.
