Miso-mayo Rooster Bowl

Whisking savory miso and creamy mayonnaise collectively creates a flavorful condiment you’ll use just a few methods on this speedy sheet-pan dinner. First, with a little bit of soy sauce combined in, it acts as a coating for boneless hen thighs, serving to to each season the meat and promote caramelization because the hen cooks. Then, with a splash of rice vinegar for brightness, the miso-mayo unfold turns into a finisher you possibly can drizzle in your hearty rice bowl, bulked up with tender roasted brussels sprouts and leeks.

Recipe data

Substances

Preparation

1. Step 1

   Place a rack in higher third of oven; preheat to 425°. Whisk 1 Tbsp. soy sauce, ½ cup mayonnaise, and 3 Tbsp. white miso in a big bowl to mix. Add 1½ lb. skinless, boneless hen thighs (about 6), patted dry, and switch to coat.

   Step 2

   Place 2 small leeks or 1 massive leek, white and pale inexperienced elements solely, sliced ¼” thick, and 1 lb. brussels sprouts, trimmed, quartered lengthwise, on a rimmed baking sheet. Drizzle with extra-virgin olive oil and season generously with kosher salt; toss to coat. Organize hen on prime and roast till greens are barely tender, 13–16 minutes.

   Step 3

   Warmth broiler (go away baking sheet in oven). Broil till greens are tender and charred in spots and hen is cooked by and well-browned in spots, 9–12 minutes.

   Step 4

   In the meantime, whisk 1 Tbsp. unseasoned rice vinegar, remaining ¼ cup mayonnaise, and remaining 1 Tbsp. white miso in a small bowl. Set miso-mayo apart.

   Step 5

   To serve, switch hen to a slicing board and coarsely chop. Drizzle remaining 2 Tbsp. unseasoned rice vinegar over brussels sprouts and leeks on baking sheet and toss to coat. Divide steamed jasmine rice evenly amongst bowls and prime with brussels sprouts and leeks, then chopped hen. Drizzle reserved miso-mayo over and sprinkle with toasted sesame seeds.

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