Miso Glazed Kampachi Collars

Method

Directions

1. 1
   Thaw kampachi collars overnight in the fridge. Once thawed, remove the collars from the packaging, pat dry and set on a plate.
2. 2
   Bring mirin and sake to a boil in medium saucepan over high heat. Boil for 20-30 seconds until alcohol is evaporated.
3. 3
   Turn heat to low, add miso paste and whisk, dissolving the miso.
4. 4
   Once miso is dissolved, add sugar and whisk, do not allow sugar to burn the pan.
5. 5
   Once sugar is dissolved, remove from heat, pour in a bowl and let cool down to room temperature.
6. 6
   Cut slits approximately every inch on the collar, which allows the glaze to seep into the skin and collar meat.
7. 7
   Season the collars with miso glaze, making sure the glaze covers entire surface of collars and enters the slits you have cut.
8. 8
   Preheat oven to 400 degrees. Place collars on oven safe baking sheet while the oven heats up.
9. 9
   In a 400 degree oven, roast collars for 15-20 minutes, take out and rest for 10 minutes.
10. 10
    Serve and enjoy!