Spatchcock with miso, sake & mirin

Spatchcock with miso, sake & mirin

The Day Before:

Combine all ingredients (except for spatchcock) in a bowl and mix well.

Pour mixture over spatchcock to marinate and place in fridge for up to 24 hours (minimum 1 hour).

The Day Of:

Preheat oven to 220°C.

Remove marinated meat from fridge. Splash with marinade before cooking.

Place in oven for 10-15 minutes or until golden brown.

To Serve

Place spatchcock on a serving plate, and garnish with 1-2 cheeks of lemon.

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