- 1 packet drumlets
- ½ tbsp cooking oil
- 1 tbsp white miso paste
- ¾ cup water
- ¼ cup sake
- 2 tbsp yuzu marmalade
- Mix well all ingredients for sauce in a bowl and add in drumlets. Cling wrap it and store in the fridge overnight.
- Separate drumlets and sauce. Pan sear drumlets, charring some of the skin parts. At the same time pour sauce into a pot and simmer to a reduction.
- When drumlets are nicely done, pour in reduction and simmer for another 1 minute.
- Garnish with parsley and sesame seed, serve with rice.