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Mirin and miso chicken with pea, edamame and fennel salad
( SERVES 4 )

NZ Woman's Weekly

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1 cup	Peas, (cooked, still-warm)
½ cup	Edamame beans, (shelled)
¼ cup	Red onion, (finely chopped)
¼ cup	Red capsicum, (diced)
1 cup	Fennel, (finely chopped fresh leaves, or fresh mint)
4 Tbsp	Mayonnaise
1 Tbsp	Lemon juice
1 Tbsp	Lemon juice
1½ tsp	Ginger, (finely chopped or grated)
1 to taste	Salt and pepper

1 Tbsp	Sesame oil
3 Tbsp	White miso paste, (or yellow, available in supermarkets)
1 Tbsp	Caster sugar
2 Tbsp	Mirin, (or white wine)

Coat each chicken breast with the miso marinade, place on a tray, cover with plastic wrap and marinate for at least 4 hours in the fridge, or overnight.
Preheat oven to 190°C.
Wash off marinade under cold water, dry each breast with a paper towel.
Place the chicken into a small baking dish. Mix together the mirin and soy sauce, then brush the skin side of chicken with it.
Bake for 15 to 20 minutes until cooked through, basting the skin side of each breast twice during cooking.
Rest chicken for 5 minutes and serve with pea, edamame and fennel salad.

Pea, edamame and fennel salad

Mix all ingredients gently together in a bowl, season to taste and serve while peas are still warm.

Miso marinade

1. Mix all ingredients together in a jar, cover with a lid and refrigerate for up to 1 month.
When ready to use, liberally coat pieces of chicken or fish, cover and refrigerate overnight.
When ready to cook, wash off excess marinade under cold water and dry with paper towels