Puckery, a little sweet, a little spicy, and unmistakably yellow-mustard-y.
pinch flaky salt and freshly ground black pepper, for finishingBlend together the white miso, rice vinegar, sake, mirin, sugar, mustard powder, 1/2 teaspoon salt, and 2 tablespoons of water until smooth. Reserve 2 tablespoons of the nuta for serving. Use the rest to coat the chicken, place in a shallow baking dish or plastic bag, and let marinate in the fridge for at least 2 hours or up to overnight.
Heat oven to 425°F. Toss the squash with 2 tablespoons oil and the remaining teaspoon of salt, and scatter onto a baking sheet . Arrange the marinated chicken thighs around the squash, and roast for 15 minutes. Flip the squash, and roast for another 15-20 minutes, until everything is deeply caramelized.
Whisk the reserved 2 tablespoons nuta with the remaining olive oil in a large mixing bowl, then shower in the greens. With a claw hand, toss to coat the greens lightly in the dressing. Finish with flaky salt and black pepper, and serve with the chicken and squash.
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