1 (3-4 pound) whole chicken
3/4 cup soy sauce
3/4 cup sake
1/3 cup sesame oil
3/4 teaspoon kombu dashi powder, optional
10 cloves garlic, grated
Ginger, grated (enough to be ¼ amount of the garlic)
Salt and pepper
- Rinse the chicken inside and out with running water.
- Combine all remaining ingredients into a large plastic zip-top bag. Add chicken to bag and marinate in the refrigerator for 12 to 24 hours. Flip the chicken once or twice so that it is well coated.
This one is a bit of a non-recipe recipe. Chef Morishita recommends stir frying cooked rice with bacon, garlic, charred broccoli, mushrooms, and chili flakes, then seasoning to taste with soy sauce, salt, pepper, and a bit of butter. You can add whatever you’d like to your fried rice, just make sure to season it generously since it becomes the stuffing for the chicken.
- Preheat oven to 425 degrees.
- Remove chicken from the fridge and let sit out for 1 hour.
- Stuff cooled fried rice into the cavity of the chicken, adding as much as possible.
- Use toothpicks to seal cavity of chicken closed.
- Place chicken onto a rack set over a sheet pan, breast-side up.
- Place pan on the upper rack in the oven and roast for 40 minutes, rotating pan after 30 minutes.
- Lower oven temperature to 350 degrees and cook for another 15 minutes.
- When chicken thigh reaches an internal temperature of 165 to 170 degrees, it’s ready to carve and serve.
- Created by Masako Morishita of Maxwell Park, Washington DC