Miso Mirin Chicken With Sushi RiceFoodista
16 ounces boneless skinless chicken breasts
cracked black pepper
1 tablespoon soy sauce
1 tablespoon ginger (grated)
1 teaspoon sesame oil
1 teaspoon vegetable oil
2 cups sushi rice (rinsed several times, to decrease starch)
2 cups cold water
1 tablespoon mirin
1 tablespoon vegetable oil
1 onions (sliced)
1 cup chicken stock
2 tablespoons mirin (rice wine vinegar<)
2 tablespoons soy sauce (good quality)
1 tablespoon barley malt (optional)
1 tablespoon miso paste
2 carrots (julienne cut)
3 green onions (sliced)
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1Preheat oven to 350 .Season chicken breasts very lightly with salt and cracked black pepper. Combine garlic, soy and ginger in a small bowl. Stir and rub over chicken.
2Heat a large skillet and add sesame oil and 1 tsp. vegetable oil. When oil is hot, add chicken and sear until golden, about 3 minutes per side. Alternately, rub chicken with sesame oil and grill on BBQ.
3Transfer chicken to a small roasting pan and bake for about 10-12 minutes or until juices run clear.
4Sushi Rice:At this point, prepare the sushi rice by covering rinsed rice with water in small pot Bring water to boil and boil 1 minute.
5Reduce to lowest heat and simmer 10 minutes, covered securely. Do not open.
6Remove from heat and let stand 5 minutes. Combine mirin and sugar in a small bowl and pour over rice, stirring with a wooden spoon.
7Sauce:Meanwhile, return same pan that chicken was seared in, to medium heat and add 1 Tbsp. of vegetable oil. Saute the onion until soft, about 3 minutes. Add the chicken stock, mirin and soy sauce.
8Reduce for 2 minutes and add the barley malt, if desired, the miso, carrots and the green onions. Stir well and simmer for 1 minute, just to blend flavours.
9Season to taste.
PER SERVING *
|Calories800Calories from Fat100|
|% DAILY VALUE*|
|Calories from Fat100|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.