I’ve found another TopMom during my food blog travels! Our August Mom of the Month’s name is Nami and when I first encountered her site, I fell in love with her personable style and how she made traditional Japanese dishes quick and easy for home cooks with simple instructions and beautiful prep-to-finish photos. Nami moved to the U.S. from Yokahama, Japan as a student 15 years ago and lives in the San Francisco Bay area with her husband and their two young children. When she was young, Nami’s mom made sure that she learned the proper way to prepare the Japanese dishes she made for dinner each evening and Nami helped by washing and chopping ingredients. Thank you to Nami’s okaasan!
As a college student, Nami wasn’t very interested in cooking, but once she had kids she started preparing meals at home because she really wanted her children to eat healthy and nutritious food. It’s very important to her that her family eats healthy because, as the saying goes, “you are what you eat”. Both of her kids love all types of food but especially Japanese food like sashimi, tonkatsu, gyoza, gyudon, and udon noodle soup. She loves seeing the joy on their faces as they enjoy the food she cooks and hopes that her recipes also bring a smile and happiness to the readers of her website Just One Cookbook who desire to learn to cook Japanese food at home.
Garlic Miso Chicken Wings
Difficulty: Easy | Cooking Time: <40 minutes (excluding marinade time)
Yield: 2-4 servings
4 cloves garlic, minced
3 Tbsp. Miso
10 chicken wings (or any parts of chicken)
2 Tbsp. soy sauce
2 Tbsp. mirin
1. Rinse the chicken and pat it dry with paper towel. Prick the chicken with a fork and put them in a Ziploc bag.
3. Add the mixture into the Ziploc bag and rub it on chicken from outside the bag. Keep in the fridge for at least 4-6 hours (preferably overnight).
4. About 3 hours before cooking, add soy sauce and mirin in the bag and rub well. Keep in the fridge until you are ready to cook.
5. Line a baking pan with aluminum foil (so that you don’t have to clean later) and oil the broiler rack. Place the chicken wing, skin side down, on the rack. Set the broiler to High and broil for 10 minutes, or until nicely browned. Then flip the chicken (now skin side is up) and broil for another 10 minutes.
If you use other parts of chicken like chicken thigh or breast, preheat oven to 425F. Line a baking pan with parchment paper and place the meat on top. Bake for 30 minutes or more depending on the part you used. Turn the chicken over half way during cooking process.