serves
2
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 500 g chicken breast
- 2 tbsp Japanese miso
- 1 tsp black sesame seeds
- ½ tsp white sesame seeds
- Sachet powdered dashi
- 5 tbsp (100 ml) soy sauce
- 1 tbsp (20 ml) red wine vinegar
- 2 tsp (10 ml) olive oil, plus extra for cooking
- 1 avocado
- 1 Lebanese cucumber
- 1 nashi pear
- 90 g rocket
- 1 cup bean sprouts
- 2 tsp Japanese mayonnaise (Kewpie)
Instructions
- Dice the chicken into bite-size chunks. Mix miso with a little water and use to marinate the chicken and sesame seeds while making the dressing.
- Mix the dashi, soy sauce, olive oil and red wine vinegar.
- Heat a little oil in a frying pan and cook the chicken until done.
- Meanwhile, dice the avocado, cucumber and nashi pear and place in a bowl with the rocket. Add the cooked chicken and the bean sprouts. Add desired amount of dressing and serve in a bowl with a drizzle of Japanese mayonnaise. Garnish with a few extra sesame seeds, if desired.
Note
The marinated chicken can also be cooked in an oven. Preheat oven to 180°C and cook chicken mixture in a baking tray for about 15 minutes.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
