donna hay magazine

on trend .misocrispy miso and ginger friedchicken with miso mayonnaise½ cup (110g) yellow miso paste1 tablespoon finely grated ginger2 cloves garlic, crushed¼ cup (60ml) mirin (Japanese rice wine)2 tablespoons rice wine vinegar800g skinless chicken thighs, cut into2cm-wide stripsvegetable oil, for deep-frying¾ cup (110g) self-raising (self-rising) flour¾ cup (150g) cornflour (cornstarch)¼ teaspoon cayenne pepper, for sprinklingbaby (micro) mint leaves (optional), to servestore-bought pickled ginger, to servemiso mayonnaise½ cup (150g) Japanese mayonnaise1 teaspoon hot English mustard2 teaspoons yellow miso paste1 teaspoon rice wine vinegarPlace the miso, ginger, garlic, mirin and vinegar in a largebowl and mix to combine. Add the chicken, toss to coat andcover with plastic wrap. Place in the refrigerator to marinatefor 30 minutes. Remove from the fridge and set aside for30 minutes to come to room temperature.Fill a large saucepan two-thirds full with the oil and placeover medium heat until the temperature reaches 180°C (350°F)on a deep-frying thermometer. Place the self-raising flourand cornflour in a large bowl and whisk to combine. Placethe marinated chicken in the flour mixture and press to coat.Cook the chicken, in batches, for 2–3 minutes or until goldenand cooked through. Drain on paper towel and keep warm.To make the miso mayonnaise, place the mayonnaise,mustard, miso and vinegar in a small bowl and mix tocombine. Sprinkle the chicken with the cayenne pepper andserve with the mayonnaise, mint and pickled ginger. Serves 6.miso crab risotto with gingerbutter and crispy tarragon``````2 tablespoons extra virgin olive oil6 sprigs tarragon3 eschalots (French shallots), finely chopped2 cloves garlic, crushed¹⁄³ cup (80ml) dry sherry1 tablespoon white miso pastesea salt and cracked black pepper2 cups (400g) arborio rice1.25 litres fish stock, heatedmiso crab butter150g unsalted butter, chopped1½ tablespoons white miso paste500g cooked crabmeat+1 teaspoon finely grated lemon rind1 teaspoon finely grated ginger2 teaspoons lemon juice``````Heat the oil in a large saucepan over medium heat. Carefullyadd the tarragon, in batches, and cook for 30 seconds or untilcrisp. Set aside on paper towel.Add the eschalot and garlic and cook, stirring occasionally,for 6–8 minutes or until translucent. Add the sherry, miso,salt and pepper and cook for 2 minutes. Add the rice andcook, stirring, for 1–2 minutes. Add the stock, 1 cup (250ml)at a time, stirring until each cup is absorbed and the rice isal dente (around 20 minutes).To make the miso crab butter, melt the butter in a smallsaucepan over medium heat. Add the miso and cook for1 minute. Add the crab and lemon rind and cook for a further2 minutes or until the mixture is foaming and the crab isheated through. Add the ginger and lemon juice and stir tocombine. Divide the risotto between bowls, spoon over themiso crab butter, sprinkle with black pepper and serve withthe crispy tarragon. Serves 4–6.+ You can buy cooked, picked crabmeat from your fishmonger.Our irresi stible, buttery crab risotto is the height of winterindulgence. The gentle f lavour and smooth texture of whitemiso enhances the tender arborio rice, crispy tarragonand tangy ginger to warm the chilliest of evenings.