I found this recipe on the internet. I’m not sure I prepared the glaze correctly, but we did enjoy the flavor. The saltiness of the miso balanced out the citrus from the zest. As the instructions read on the blog, I just smothered the marinade on top and baked instead of doing the cheesecloth method. This was easy to do and I justÂ scraped off some of the marinade so it wouldn’t be too strong.
I served this with gyozas, seaweed salad, and rice. I was surprised how quickly I threw this together.