Name: Sake Lees and Miso Marinated Grilled Chicken Thighs
Cuisine: 和食
Ingredients: 1 chicken thigh (approx. 350g); 1 tbsp sake lees; 1 tbsp miso

About "Sake Lees and Miso Marinated Grilled Chicken Thighs"

This is a collaboration video between fermented food sommelier Monkichi and Munya, who successfully lost 25kg through gut health. The main recipe is 'Sake Lees and Miso Marinated Grilled Chicken Thighs,' made easily with just 1 tbsp each of sake lees and miso, marinated overnight and slowly grilled over medium-low heat. The resistant protein in sake lees is highly effective for gut health and dieting, while also promoting collagen production for beauty benefits. The video also explains the basics of sake lees, including the differences between sheet (itakasu) and paste (nerikasu) types, as well as alcohol reduction tips.

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Video Timestamps

Tips for Making "Sake Lees and Miso Marinated Grilled Chicken Thighs"

Ingredients
- Use either sheet sake lees (itakasu), which is easily found in supermarkets, or soft, easy-to-use paste sake lees (nerikasu). For those sensitive to alcohol, sheet sake lees is recommended due to its lower residual alcohol content. Alternatively, sake lees powder (approx. 0.2% alcohol) can be used with virtually no alcohol concerns.
Prep
- Place the chicken thigh in a bag, add sake lees and miso in a 1:1 ratio (1 tbsp each), and massage well from the outside. Mixing directly in the bag saves on washing up. You can also add garlic or ginger if desired.
Marinating
- Marinating overnight is best. If you are short on time, leave it for at least 3 hours. Marinating allows fermentation to boost umami and tenderize the meat.
Grilling
- Scrape off excess marinade from the surface of the meat with a spoon before cooking to prevent burning. Line a frying pan with foil and steam-cook slowly skin-side down over medium-low heat without oil.
Alcohol Tips
- The alcohol in sake lees evaporates when heated above 78.5°C (173.3°F), making it safe for children when thoroughly cooked. For miso soup, add sake lees while boiling the ingredients to let it boil off, or use sake lees powder.
Variations
- This marinade is also highly recommended for pork loin or fish fillets such as salmon and yellowtail.

Ingredients for "Sake Lees and Miso Marinated Grilled Chicken Thighs"

3 items

* Tap ingredient names to find on Amazon

1chicken thigh (approx. 350g)
1tbsp sake lees
1tbsp miso

How to Make "Sake Lees and Miso Marinated Grilled Chicken Thighs"

1
Place the chicken thigh (1 piece, approx. 350g) into a zipper bag.
2
Add 1 tbsp sake lees and 1 tbsp miso to the bag, then massage well from the outside to coat the chicken evenly (you can add garlic or ginger if desired).
3
Squeeze out the air, seal the bag, and marinate in the refrigerator overnight (for at least 3 hours).
4
Before cooking, gently scrape off any excess marinade from the surface of the meat with a spoon to prevent burning.
5
Line a frying pan with aluminum foil (or a non-stick cooking sheet) and place the chicken skin-side down without adding any oil.
6
Cover and cook slowly over medium-low heat until fully cooked through.

Detailed Commentary on "Sake Lees and Miso Marinated Grilled Chicken Thighs"

* Content organized by topics from the video.

Guest Munya: Lost 25kg Through Gut Health!

This video features a collaboration between fermented food sommelier Monkichi and Munya, who successfully lost an incredible 25kg through gut health. Introduced by Monkichi as the 'Sake Lees Lady,' Munya is such a sake lees enthusiast that she regularly hosts cooking classes featuring it. Surprisingly, she confesses that she doesn't actually like the taste of sake lees itself and cannot drink sake. However, after learning about its amazing nutritional benefits, she was determined to incorporate it into her daily life. Through trial and error, she developed her current style of enjoying it.

What is Sake Lees? Alcohol Content Explained

Sake lees (sake kasu) is the solid byproduct left over after pressing the fermented mash (moromi) during sake production. The pressed liquid becomes sake. Sake lees contains about 8% alcohol, which is higher than typical beer (5-6%) and close to strong canned highballs. Because of this, people who are sensitive to alcohol or dislike its smell often struggle to use it. However, by heating it to evaporate the alcohol or choosing low-alcohol products, even those who don't drink can enjoy it safely.

Munya's Favorite Sake Lees Varieties

Munya uses several types of sake lees at home depending on the purpose. Her most frequently used variety is 'nerikasu' (paste sake lees), which has a soft, paste-like texture that is easy to scoop like miso. In the video, she uses one from Nishiyama Shuzojo in Tanba City, Hyogo Prefecture, stored in an enamel butter dish for convenience. She also loves 'sake lees powder' for on-the-go use. Since its alcohol content is extremely low at around 0.2%, it is safe for nursing mothers and those sensitive to alcohol. Munya transfers it into an empty spice jar to carry in her bag, sprinkling it onto miso soup or curry when dining out.

Sheet vs. Paste Sake Lees & Alcohol Levels

The difference between 'itakasu' (firm sheet sake lees) commonly found in supermarkets and soft 'nerikasu' (paste sake lees) lies in how the sake is pressed. Sheet sake lees is firmly pressed using machines, which squeezes out most of the moisture along with the alcohol, leaving a lower residual alcohol content. Therefore, those who dislike the taste of alcohol should start with sheet sake lees. On the other hand, paste sake lees is often gently pressed by hand, leaving more alcohol behind. While sheet sake lees takes a bit more effort to dissolve in miso soup due to its firmness, grilling it releases a rich, cheese-like aroma.

Just 2 Seasonings! Sake Lees & Miso Chicken

As a recipe recommended even for those who dislike alcohol, they introduce 'Sake Lees and Miso Marinated Chicken Thighs' made with just two seasonings. The method is incredibly simple: place a chicken thigh (1 piece, approx. 300g) in a bag, add sake lees and your favorite miso in a 1:1 ratio (1 tbsp each), and massage well from the outside. While traditionally you would mix the marinade separately, doing it directly in the bag saves on washing up. You can also add garlic or ginger if you like. This marinade also works wonderfully with pork loin or fish fillets like salmon and yellowtail.

Marinating Time & Kid-Friendly Alcohol Tips

While marinating the meat overnight is best, letting it sit for about 3 hours will still yield delicious results if you are short on time. Cooking it immediately without marinating won't allow enough time for the fermentation to develop umami and tenderize the meat. Regarding whether children can eat it, the alcohol in sake lees evaporates when heated above 78.5°C (173.3°F), so cooking it thoroughly makes it perfectly safe for kids. When adding it to miso soup, it is best to add the sake lees while boiling the ingredients before dissolving the miso to let it boil thoroughly, or simply use sake lees powder which has almost no alcohol.

Amazing Health, Beauty, & Eco Benefits

Sake lees contains 'resistant protein,' which binds with fats in the gut and helps flush them out of the body. This makes consuming sake lees alongside oily dishes highly effective. Additionally, it contains components that promote collagen production, offering great beauty benefits like improving skin elasticity and reducing wrinkles. Furthermore, sake lees is an inevitable byproduct of sake brewing, making it very affordable at around 1,000 yen per kilogram. Actively consuming sake lees helps reduce food waste, making it an eco-friendly choice for the planet.

Grilling Tips for Tender, Juicy Results

Because miso and sake lees contain sugars, they burn easily. Scraping off excess marinade from the surface of the meat with a spoon before cooking is key to preventing burning. In the video, they line a frying pan with foil and slowly steam-cook the chicken skin-side down over medium-low heat without oil. Despite a small mishap where Monkichi gets startled by hot condensation from the lid, cutting into the cooked chicken reveals an incredibly juicy texture that leaves Monkichi amazed at how tender it is. Thanks to fermentation breaking down proteins into amino acids, this dish is easy on the digestive system and gentle on the stomach.

About 家族のための男飯🐒もんきち

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