Start this dish the day before to allow for marinating time and sauce cooling.
Click the link for Miso Sauce recipe which can be made ahead of time and kept in the fridge for 2 months.
Add some asian greens as an extra layer of flavour.
120 ml homemade miso sauce. Recipe Here
4 skin on chicken breast fillets (150g each)
250 g sushi rice
1 tbsp vegetable oil
1/2 tbsp sesame oil
1 tbsp furikake (sesame and seaweed seasoning)
Mix the half of the miso sauce with 4 tbsp of cold water. Put the chicken breasts in a bowl and cover with the sauce. Put in the fridge for up to 12 hours.
Place the the sushi rice in a fine mesh sieve. Run cold water through the rice in the sieve, shaking as you go, until the water runs clear. Fill a bowl with cold water, tip in the rice and leave to soak for 1 hour. Drain and reserve.
Remove the chicken from the marinade and scrape off as much marinade as possible. Discard the marinade.
In a large frying pan, turn the heat to a medium low and place the chicken skin side down. Slowly let the chicken skin render and become crisp and brown. Leave to cook untouched for 7-10 minutes.
While this is happening start the rice. Place the rice in a pan with 350ml cold water. Bring to the boil and simmer for 10 minutes with the lid on. Turn off the heat and leave to steam for 15 minutes. DO NOT REMOVE THE LID DURING THIS TIME.
Turn the chicken breast over and continue to cook for a further 10-15 minutes or until cook through. Remove to rest somewhere warm.
Once the rice has steamed for 15 minutes, remove the lid and, using a spatula, scrape the cooking juices into the rice along with the sesame oil and furikake seasoning. Fluff the rice with a fork.
In the same pan in which you cooked the chicken, add the remaining half of miso sauce and 4 tbsps of water. Bring to a simmer, cook for a minute or two and set aside.
Divide the rice between plates, followed by the chicken breast and a drizzle of sauce. I sometimes stir fry some greens in sesame oil to add to the dish.
Ideal with:
- 120 ml miso sauce (see recipe)
- 4 150g skin on chicken breast fillets
- 250 g sushi rice
- 1 tbsp vegetable oil
- 1/2 tbsp sesame oil
- 1 tbsp furikake (sesame and seaweed seasoning)
Instructions
- Mix the half of the miso sauce with 4 tbsp of cold water. Put the chicken breasts in a bowl and cover with the sauce. Put in the fridge for up to 12 hours.
- Place the the sushi rice in a fine mesh sieve. Run cold water through the rice in the sieve, shaking as you go, until the water runs clear. Fill a bowl with cold water, tip in the rice and leave to soak for 1 hour. Drain and reserve.
- Remove the chicken from the marinade and scrape off as much marinade as possible. Discard the marinade.
- In a large frying pan, turn the heat to a medium low and place the chicken skin side down. Slowly let the chicken skin render and become crisp and brown. Leave to cook untouched for 7-10 minutes.
- While this is happening start the rice. Place the rice in a pan with 350ml cold water. Bring to the boil and simmer for 10 minutes with the lid on. Turn off the heat and leave to steam for 15 minutes. DO NOT REMOVE THE LID DURING THIS TIME.
- Turn the chicken breast over and continue to cook for a further 10-15 minutes or until cook through. Remove to rest somewhere warm.
- Once the rice has steamed for 15 minutes, remove the lid and, using a spatula, scrape the cooking juices into the rice along with the sesame oil and furikake seasoning. Fluff the rice with a fork.
- In the same pan in which you cooked the chicken, add the remaining half of miso sauce and 4 tbsps of water. Bring to a simmer, cook for a minute or two and set aside.
- Divide the rice between plates, followed by the chicken breast and a drizzle of sauce. I sometimes stir fry some greens in sesame oil to add to the dish.
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