Serves : 4-6
Preparation time : 15 minutes
Ingredients :
500g daikon, peeled and sliced into thin lengths, soaked in cold water for 10 minutes and drained
2 small Japanese cucumbers or pickling cucumbers (gherkins) shaved into long, thin strips using a peeler, stopping before you reach the seeds
1 small carrot, cut into thin 5 cm strips
1/2 small onion, thinly sliced, soaked in water and drained
2 sheets nori, lightly toasted, halved and sliced thinly
2 teaspoons black sesame seeds
Dressing :
2 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon white sugar
2 tablespoons rice wine vinegar
1/2 teaspoon dashi powder dissolved in 1 tablespoon water
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Method :
- Combine miso, sake, mirin and soy sauce in a medium bowl. Add chicken, toss to coat well and set aside to marinate for 1 hour, or refrigerate overnight.
- Pre-heat grill. Transfer chicken pieces onto a lightly greased tray skin side up. Place under the grill and cook for 10-12 minutes on high heat or until cooked through and lightly browned, turning once during cooking (there is no need to turn the chicken if using a toaster oven with an element below).
- To serve, cut finger-width slices and transfer to a serving plate. Garnish with sliced shiso or basil and lemon wedges on the side, if desired.
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