Directions
- 1Add the spinach, butter, water, and garlic to a blender.
- 2Blitz until the mixture is vivid green.
- 3Rinse the sushi rice under cold water until it runs clear, then drain.
- 4Add the rice to a small saucepan with the spinach water.
- 5Bring to a boil.
- 6Cover with a tight-fitting lid, turn the heat down to low, and cook for 12 minutes.
- 7Turn off the heat and leave to steam (lid on) for another 12 minutes.
- 8In a mixing bowl, whisk together the miso, honey, soy sauce, lemon juice, MSG (if using), a pinch of salt, and some black pepper.
- 9Slice each chicken thigh into three strips.
- 10Toss the chicken through the miso marinade.
- 11Lay out the chicken on a tray and spoon over any extra sauce.
- 12Grill for 6-8 minutes until charred and cooked through.
- 13Serve the spinach rice in bowls.
- 14Top with the grilled chicken.
- 15Spoon over any sauce from the tray.
- 16Finish with an egg yolk, chopped chives, and a wedge of lemon.
Ingredients
- 400 g boneless, skinless chicken thighs
- 90 g red miso
- 40 g honey
- 20 g soy sauce
- 0.5 unit lemon juice
- 0.5 tsp MSG
- salt
- black pepper
- 100 g sushi rice
- 125 ml water
- 50 g spinach
- 1 unit garlic cloves
- 10 g butter
- egg yolk
- chives
- lemon wedges
Equipment
blendersmall saucepanmixing bowltray
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