Instructions
Follow the steps and taste along the way.
Prepare the drumsticks
Preheat the oven to 210 °C. Pat the drumsticks dry with a paper towel, arrange them on a parchment-lined baking sheet, and brush them with the neutral oil. Season evenly with pepper.
Roast the chicken and prepare the glaze
Roast the drumsticks for 30 minutes at 210 °C. Meanwhile, whisk the miso, soy sauce, honey, rice vinegar, ginger, garlic, sesame oil, and water together in a small saucepan. Simmer over low heat for 2–3 minutes, until the glaze thickens slightly, then remove from the heat.
Cook the rice and pickle the cucumbers
Rinse the rice with cold water, place it in a saucepan, and add 420 ml water and 2 g salt. Bring to a boil, cover, and cook over the lowest heat for 12 minutes; then remove from the heat and let it stand, covered, for 10 minutes. Cut the cucumber into thin rounds and toss with the rice vinegar, sugar, and 2 g salt. Let it sit for at least 15 minutes.
Glaze and finish roasting the drumsticks
After 30 minutes of roasting, brush the drumsticks with about half of the glaze and return them to the oven for 8–10 minutes. The glaze should be glossy and caramelized in places, not burnt. Check the thickest drumstick near the bone: the meat should be fully cooked and reach at least 75 °C. Briefly reheat the remaining glaze and serve it with the meal.
Finish and serve
Fluff the rice with a fork. Divide it among four plates, add two drumsticks and some pickles to each plate. Sprinkle with sesame seeds and serve the remaining warm glaze alongside. The pickles add a refreshing tang that balances the sweet-and-savory chicken.
