Miso Chicken & Spinach Rice
Serves 2
Directions
- 1Blitz spinach, butter, water, and garlic in a blender until vivid green.
- 2Rinse sushi rice under cold water until clear, drain, then combine with the spinach water in a small saucepan.
- 3Bring rice to a boil, cover with a tight lid, reduce heat to low, and cook. Turn off heat and let steam for an additional duration.
- 4Whisk together miso, honey, soy sauce, lemon juice, MSG, salt, and pepper in a mixing bowl.
- 5Slice chicken thighs into three strips and toss in the miso marinade.
- 6Arrange chicken on a tray, drizzle with excess sauce, and grill until charred.
- 7Serve spinach rice topped with grilled chicken, extra sauce, an egg yolk, chives, and a lemon wedge.
Ingredients
- 400 g boneless, skinless chicken thigh, sliced into three strips
- 90 g red miso
- 40 g honey
- 20 g soy sauce
- 1/2 whole lemon juice
- 1/2 tsp msg (optional)
- salt
- black pepper
- 100 g sushi rice
- 125 ml water
- 50 g spinach
- 1 whole garlic
- 10 g butter
- egg yolk
- chives, chopped
- lemon wedge
Equipment
blendersaucepanmixing bowlgrilltray