AKA MISO PASTE RECIPES

Steps:

• Mix miso paste, soy sauce, vinegar, sesame and grapeseed oil, ginger and garlic in a measuring cup or small bowl and whisk together until completely combined.
• Trim excess fat from chicken thighs, put on a plate and brush generously with the miso glaze on both sides. Reserve leftover glaze. Season chicken on the skin side with black pepper, if using (we like the appearance as well as the flavor it adds).
• Let chicken marinate in the glaze for at least 30 minutes at room temperature, or up to overnight (transfer to a lidded container and refrigerate for longer marinating, then take it out of the fridge about 30 minutes before roasting to warm up).
• Preheat the oven to 400ºF, with a rack in the middle position. Prepare a hotel pan or shallow roasting pan—either use a silicone baking mat or coat the pan with oil to reduce sticking. Arrange chicken in a single layer, skin side up.
• Roast chicken for 30 to 40 minutes, basting the chicken with reserved glaze at 15 minutes. Check at the 30-minute mark; an instant read thermometer should read at least 160ºF when inserted in the thickest part. Transfer chicken to platter, top with scallions and serve.

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 200ºF. Line a large rimmed baking sheet with parchment paper.
• Mince 8 garlic cloves (about 1/4 cup). Place in a small microwave-safe bowl and add 3 tablespoons canola oil. Microwave in 30-second intervals until garlic is golden and crispy, about 2 to 3 minutes total.
• Pour the mixture through a fine-mesh strainer set over a bowl. (Reserve and refrigerate the garlic oil for sautéeing or drizzling over greens.) Transfer the garlic to a paper towel-lined plate, season with 1/8 teaspoon granulated sugar and 1/8 teaspoon kosher salt, and toss to combine. Spread into an even layer and set aside to cool.
• Meanwhile, using your hands, crumble 4 rice cakes into bite-sized pieces (about 3 cups) into a large bowl. Add 5 cups Crispix cereal and 2 cups whole roasted cashews. Add the cooled garlic and toss to combine.
• Melt 1 stick unsalted butter in a small saucepan over medium-low heat. Add 1/4 cup honey, 2 tablespoons white miso paste, and 1 teaspoon black or rice vinegar, and whisk until smooth. Immediately pour over the cereal mixture and toss until even coated. Sprinkle with 3 tablespoons shichimi togarashi and toss until evenly coated.
• Transfer the mixture onto the prepared baking sheet and spread into an even layer. Bake, tossing every 15 minutes, until the mixture is lightly toasted and almost, about 1 hour total. Let cool on the baking sheet until room temperature, about 30 minutes (it will continue to crisp up).