Barbecued miso poussin with lemon, garlic and chilli dip
Scott Hallsworth's tasty barbecued poussin recipe is packed with bold Japanese flavours. The birds are marinated in a sweet miso and chilli sauce before grilling over a hot barbecue, though you can just as easily cook them in the oven if the weather is not looking good. The marinade is extremely versatile: use it for salmon, scallops, steaks, even tofu. This recipe is taken from Junk Food Japan by Scott Hallsworth, published by Absolute Press. Photography by David Loftus.
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Ingredients
Metric
Imperial
Grilled poussin
- 2 poussin
Den miso for the marinade
- 90g of brown miso paste
- 50g of caster sugar
- 40ml of mirin
- 40ml of sake
To finish the marinade
- 1 green chilli, finely chopped
Lemon-garlic-chilli dip
- 100ml of sake
- 2 tbsp of dark soy sauce
- 1 red chilli, finely chopped
- 2 tsp Tabasco green
- 2 tsp garlic purée, fresh
- 2 tsp yuzu juice
- 2 tbsp of lemon juice
- 2 tbsp of olive oil
Daikon salad
- 100g of daikon radish
- 50g of carrots
- 50g of cucumber
- 6 mint leaves
- 10 coriander leaves, with a bit of stem left on
- 10ml of yuzu juice
- soy sauce, to taste
- extra virgin olive oil, to taste
Equipment
- Japanese Mandolin slicer
- Barbecue
Method
1
To begin, make the den miso for the marinade. Prepare a bain marie by filling a pan of water and sitting a heatproof bowl snugly over the top (ensuring the bottom of the bowl doesn’t touch the water). Whisk together the miso, sugar, mirin and sake and pour into the bowl. Cook over a high heat for about 20 minutes, stirring continuously. Remove and chill
- 40ml of mirin
- 40ml of sake
- 90g of brown miso paste
- 50g of caster sugar
2
Make the marinade by mixing 100ml of the den miso and the chillies together. Use a sharp knife to cut each poussin clean in half and make a couple of score marks, one in the fat part of the drumsticks and one in the thighs. Marinate in the miso-chilli marinade for at least 6 hours and up to 12 hours
- 1 green chilli, chopped
- 2 poussin
3
To make the dip, whisk together all the ingredients, except the oil. Slowly whisk in the oil until emulsified. This will keep in the fridge for a month
- 100ml of sake
- 2 tbsp of dark soy sauce
- 1 red chilli, finely chopped
- 2 tsp Tabasco green
- 2 tsp garlic purée, fresh
- 2 tsp yuzu juice
- 2 tbsp of lemon juice
- 2 tbsp of olive oil
4
To make the salad, thinly slice the daikon on a Japanese mandoline and layer the slices in piles of 5 or 6. Using a knife, shred very thinly. Do the same with the carrot and cucumber and mix together. Add the mint and coriander leaves and drizzle with the yuzu, soy sauce and extra virgin olive oil
- 50g of cucumber
- 100g of daikon radish
- 50g of carrots
- 10 coriander leaves, with a bit of stem left on
- 6 mint leaves
- extra virgin olive oil, to taste
- 10ml of yuzu juice
- soy sauce, to taste
5
Set up your barbecue and get the charcoal very hot. Once the flames start to die down a little and the embers begin to glow, put your poussins on the grill. If you’re concerned about the poussins not being cooked through enough and burning, take off the barbecue and finish cooking in a hot oven, about 180°C/gas mark 4 for 8–10 minutes. To check the birds are done, insert a thin metal skewer or the sharp end of small knife into the thickest part of the thigh, pause for a couple of seconds, then hold the skewer to your lip; if its scorching hot they're done
6
Once cooked, serve with the daikon salad and the dip on the side
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Barbecued miso poussin with lemon, garlic and chilli dip
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