Miso-Marinated Chicken Teppanyaki

Ingredients (serves 4):

6 boneless and skinless chicken thighs

For Marinade:

3 Tbsp. red miso
2 Tbsp. sake (rice wine)
2 Tbsp. mirin (Japanese sweet rice wine)
1/2 tsp. grated garlic
1/2 tsp. grated ginger

For Vegetables:

1 carrot
4 stalks scallion
1 Tbsp. canola oil
1/4 tsp. salt
1/8 tsp. ground black pepper
8 leaves cabbage
1 Tbsp. sake
1 tsp. soy sauce

*This recipe was developed for the Gourmet Sizzler® Electric Griddle (EA-BDC10). Adjustments may be necessary when using other models.

1

Cut each chicken thigh into 3 pieces.

2

Place miso, sake, mirin, garlic and ginger in a plastic bag. Tightly seal the bag and mix ingredients well.

3

Add chicken pieces to the bag and distribute sauce with fingers over the bag, making sure all areas of chicken are covered. Marinate in the refrigerator for at least 2 hours, or up to 24 hours.

4

After the chicken marinates, cut cabbage into bite size pieces, peel and julienne carrot and slice scallions at an angle into approximately 2-inch-long sections.

5

Turn the Gourmet Sizzler® Electric Griddle temperature control dial to 300ºF and preheat for about 5 minutes. When preheating completes, add oil. Wipe off excess liquid from chicken and place on the skillet and cook for 5-7 minutes. When the bottom side browns, flip and place to one side of the griddle to make room, then add scallion and carrot slices.

6

Add salt and pepper to vegetables and sauté for one minute. Place cabbage on top of vegetables, pour 1 tablespoon sake, cover with the lid and cook for 3 minutes.

7

Open the lid and add soy sauce to vegetable and mix. Cook 4 more minutes or until the chicken is done. To test doneness, take a chicken piece off the skillet and cut with knife (juice should run clear).

8

Serve immediately.