Miso Chicken Salad Jars

Ingredients (Serves 4)

◆ 200g sushi rice

◆ 3tbsp Mirin – see Cook’s Tip

◆ Salt

◆ 4tsp sunflower oil

◆ 1tbsp dark soy sauce

◆ 500g skinless chicken breast, thinly sliced

◆ 2tbsp white miso paste – see Cook’s Tip

◆ 300g cooked edamame beans

◆ 200g grated carrot

◆ 200g radish, chopped

◆ 4 spring onions, trimmed and chopped

◆ Sweet chilli sauce and mayonnaise to serve

1

Rinse the rice very well and place in a saucepan.

Add 275ml water, bring to the boil, cover and simmer for 10 minutes. Turn off the heat and stand for 15 minutes. Stir in the Mirin and salt and leave to cool. Cover and chill until required.

2

Mix the chicken with the miso paste, oil and soy sauce. Cover and stand for 20 minutes. 3

Heat a frying pan until hot and stir fry the chicken for 7-8 minutes until golden and cooked through. Leave to cool completely. 4

Chop the chicken and layer with the salad ingredients and rice in 4 x 750ml jars. Seal and chill until required. 5

To serve, turn out on to serving plates and accompany with sweet chilli sauce and mayonnaise.

Cook’s Tip: Mirin is a sweet Japanese rice wine, low in alcohol. It is used to season rice and is also an ingredient in a teriyaki marinade. If unavailable, use 2tbsp white wine or rice vinegar and 2tsp clear honey. White miso is a fermented paste made from soy beans. It has a delicious umami flavour. As an alternative, use teriyaki marinade or a combination of soy sauce and honey.