Mirin and miso chicken with pea, edamame and fennel salad
( SERVES 4 )
Ingredients
| 4 | Chicken breasts, (boneless) |
| 2 Tbsp | Soy sauce |
| 4 Tbsp | Mirin |
Pea, edamame and fennel salad
| 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 |
Miso marinade
| 1 Tbsp | Sesame oil |
| 3 Tbsp | White miso paste, (or yellow, available in supermarkets) |
| 1 Tbsp | Caster sugar |
| 2 Tbsp | Mirin, (or white wine) |
Directions
- 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
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