Slow-Cooker Sesame-Miso “Ponzu” Drumsticks

Instructions

1. 1

   Prep chicken: pat drumsticks dry and season lightly with salt and pepper.

2. 2

   Make sauce: in a bowl whisk together miso, soy sauce, mirin, sesame paste, lemon juice, honey, minced garlic, grated ginger, roasted sesame oil, and 1/2 cup water or broth until smooth. Taste — it should be tangy, slightly sweet and savory; adjust lemon or honey to your liking.

3. 3

   Brown (optional but lovely): heat a skillet over medium and sear drumsticks 1–2 minutes per side to render some fat and build flavor. Use the rendered bits if you like by pouring them into the slow cooker. (If short on time, skip to next step.)

4. 4

   Slow-cook: place drumsticks in the slow cooker in a single layer if possible. Pour the sauce over the chicken, cover, and cook on Low for 4–5 hours or High for 2–3 hours, until the meat is tender and near falling off the bone.

5. 5

   Thicken sauce (optional): when done, transfer drumsticks to a plate and keep warm. Pour cooking liquid into a saucepan, bring to a gentle simmer. If you want a glaze, mix 1–2 tsp cornstarch with 1 tbsp cold water, whisk into simmering sauce and cook until thickened. Reduce until glossy. Taste and adjust seasoning — a little more lemon brightens, a tad more honey sweetens.

6. 6

   Glaze and finish: brush the thickened sauce over drumsticks. For caramelized edges, place under a hot broiler for 2–3 minutes, watching closely. Or simply return drumsticks to the slow cooker and spoon sauce over them to coat.

7. 7

   Serve: arrange drumsticks on a platter or over steamed rice. Garnish with toasted sesame seeds, sliced scallions, and a light drizzle of roasted sesame oil or a dot of bachan’s sauce for extra savory-sweet depth.

8. 8

   Leftovers: keep sauce and chicken refrigerated up to 3 days. Reheat gently, adding a splash of water if sauce tightens.