Miso marinaded chicken breast with cucumber salad and a miso sesame dressing

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

1. Make the dressing by combining all the ingredients and mixing until smooth

2. 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

3. Use a rolling pin to gently bruise the cucumber pieces

4. Heat a heavy bottomed non stick pan over a medium heat then add the oil

5. Turn the chicken in the marinade and place in the pan, cook for 2 minutes on each side

6. 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

7. Remove from the heat and transfer the chicken to a plate or board to rest

8. 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