My husband and I were talking what chicken drumettes recipe I should make next time as our children love drumettes. Then he said he really misses these Spicy Miso Chicken from Norikonoko, a mom and pop Japanese diner in Berkeley, California.
I have been to the restaurant once when I stayed in Berkeley for a summer during high school to study …. you’ve guessed it, English! My host family took me there when I was missing Japanese food. According to my husband, he and his friends treated this Japanese diner like their second kitchen back in college.
As I had never tasted this miso chicken that he loved, I had to rely on his description of the taste to recreate the recipe. It’s been a while since my husband tried the miso chicken at the restaurant too, so let’s say I made this recipe inspired by the restaurant’s version.
The restaurant makes the spicy miso chicken drumettes into “tulip” shape. This is pretty simple to do it (see my picture/video), and it’s easy to eat because half of the meat already came off the bone.
This spicy sauce uses red miso, which has more bold flavor than white miso or awase miso (red & white mixed miso). You can use white or awase miso, but the sauce will be quite different from the intended flavor.
Well, according to him, these chicken drumettes are pretty close to what they serve at Norikonoko. My husband was soooooooo happy! I reduced the amount of Sriracha sauce for my children’s portion, so they really enjoyed this quick appetizer as well. If you love spicy food, feel free to add more Sriracha sauce.
We also made a video for you to show how easy this recipe is. And please follow my YouTube channel if you haven’t.
Thank you so much for reading and enjoy the rest of week and weekend!
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- 1.20 lb. (17 pieces) chicken drumettes*, rinsed and pat dried
- Cooking spray (or ½ Tbsp oil)
- 2 Tbsp. sake
- 1 tsp. ginger
- 3 cloves garlic
- Using kitchen shears, cut and remove the meat from the tip of the bone.
- And when you remove the meat half way, peel it back so that it forms a “tulip” shape.
- Mix all the seasonings in a small bowl.
- Put the chicken and seasonings in a large Ziploc bag and massage the chicken. Refrigerate for 30 minutes.
- Line the broiler pan with aluminum foil on the bottom (for easy cleanup) and grease the rack with cooking spray.
- Place the chicken on the rack in single layer. Broil on high for 10 minutes and then flip to continue cooking for another 8 minutes.
- Meanwhile make spicy miso sauce. Combine the sauce ingredients in a small bowl and mix all together. You can apply the sauce when the chicken is done, or you can put the sauce in a small dish and serve with the chicken.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.