Ingredients
For the marinade
- 1 tbsp sesame oil
- 1 tbsp Echizen Kura Miso
- 1 tsp light soy sauce
- 1 tsp grated ginger
- Large garlic clove, crushed
- 1 tsp honey
For the dressing
- 1 tbsp miso
- 2 tbsp tahini
- 1 tbsp mirin
- 1 tbsp honey
- 1 tbsp water
- 2 free-range chicken breasts. 150g each Approx
- 1 tbsp coconut or rapeseed oil
- Half a medium cucumber
- 1 spring onion, sliced at an angle
- Juice of a lime
- 1 tsp mirin
- 1 tsp light soy sauce
- Freshly ground black pepper
Recipe
Mix the marinade ingredients together and coat the chicken in it. Marinade for at least an hour in the fridge
- Make the dressing by combining all the ingredients and mixing until smooth
- Dice the cucumber and place in a big bowl with the spring onions, lime juice, mirin, soy sauce and a few grinds of black pepper
- Use a rolling pin to gently bruise the cucumber pieces
- Heat a heavy bottomed non stick pan over a medium heat then add the oil
- Turn the chicken in the marinade and place in the pan, cook for 2 minutes on each side
- Add 50ml of water, put a lid on the pan and turn the heat to low. Cook for a further 4-5 minutes depending on the thickness of the breast
- Remove from the heat and transfer the chicken to a plate or board to rest
- Slice the chicken into 1cm pieces and serve on a bed of steamed rice with the cucumber salad. Drizzle a generous amount of the dressing over the chicken and salad