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Kiawe Smoked Chicken BreastSource: Chef Brendan Mahoney, Waikiki Beach Marriott Resort
Wamake Miso Dressing
½ C sake
3/4 C mirin
2 C white miso paste
1 1/4 C granulated sugar
Bring the sake and mirin to a boil. Boil for 20 seconds to evaporate alcohol. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
To Finish Sauce
1 tsp wasabi powder
2 tsp hot water
8 tsp miso base (above recipe)
2 T plus 1 tsp rice vinegar
2 oz cut wakame seaweed
Dissolve the mustard powder in a bowl with the hot water and blend into a thick paste. Add miso rice vinegar and wakame seaweed. Fold together, refrigerate.
To Finish Dish
Smoke chicken in smoker with kiawe chips, transfer to grill with light coating of sesame oil, season with salt and pepper. When fully cooked slice to portion desired, spoon wakame miso dressing over the top of chicken breast.
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