Miso-Sake Coq Au Vin
3 tablespoons canola oil
1 chicken, cut into 8 pieces
1 tablespoon shichimi togorashi
3 shallots, sliced
4 cloves garlic, sliced thin
4-inch piece of fresh ginger, peeled and sliced thin
½ large daikon, peeled, 1" cubes
2 large carrots, peeled and roll cut
6 dried shiitake mushrooms, stems removed, quartered rehydrated in 1½ cups boiling water
1½ cups sake
4 cups dashi stock*
kosher salt and freshly ground black pepper
5 tablespoons hatcho miso (akka)
1 large piece of kombu (about 5 by 6 inches or 12 by 2 inches, depending on the shape purchased)
6 cups water
1 cup dried bonito flakes
1. Oil the chicken pieces on all sides then season with togorashi.
2. Heat one tablespoon of canola oil in stock pot on the stove over medium-high heat. Add chicken, in batches, and sear on all sides. Remove chicken and set aside.
3. To the same stock pot, add remaining canola oil, shallots and cook to soften, about 1-2 minutes. Add diakon, ginger and carrots.
4. Deglaze pan with sake. Scraping up all the browned bits from the bottom of the pan.
5. Add rehydrated shiitakes and the reserved water. Add the dashi broth. Bring to simmer.
6. Submerge a small strainer halfway into the broth, add the miso to the broth within the strainer, whisk to combine the miso into the broth. Taste and add more miso, one tablespoon at a time, if you want a deeper flavor.
7. Add back the chicken pieces and any juices from the plate. Cover and simmer for 1.5 hours, until chicken is just about falling off the bones.
8. To serve family style: Transfer chicken pieces and vegetables to a large wide bowl and pour sauce over top.
1. Clean the kombu by wiping it with a damp cloth. Place the kombu in a stockpot with 6 cups of cold water and heat over medium heat.
2. Just as the water simmers, remove the pot from the heat. Watch carefully; you don't want the water to boil or the dashi will become too strongly flavored. Allow the mixture to stand for 5 minutes, remove the kombu, and return the pot to medium heat.
3. When the broth once again nears the boiling point, remove the pot from the heat and add the bonito flakes. When the flakes sink to the bottom of the pot, strain the dashi through cheesecloth or a fine-mesh strainer. Now you have dashi ready to be used.