Miso Mirin Chicken With Sushi Rice

Ingredients

4 4 oz chicken, breasts, boneless, skinless
salt, and, freshly, cracked, pepper
1 clv garlic
1 tablespoon soy sauce
1 tablespoon grated ginger
1 teaspoon sesame oil
1 teaspoon vegetable oil
2 cups sushi rice, rinsed several times, to decrease starch
2 cups cold water
1 tablespoon mirin
1 tablespoon vegetable oil
1 lrg onion, sliced
2 tablespoons mirin, (rice wine vinegar<
1 tablespoon barley, malt, (optional)
1 tablespoon miso paste
2 carrot, julienne cut
3 green onion, sliced

Preparation

1
Preheat oven to 350 .Season chicken breasts very lightly with salt and cracked black pepper. Combine garlic, soy and ginger in a small bowl. Stir and rub over chicken.
2
Heat a large skillet and add sesame oil and 1 tsp. vegetable oil. When oil is hot, add chicken and sear until golden, about 3 minutes per side. Alternately, rub chicken with sesame oil and grill on BBQ.
3
Transfer chicken to a small roasting pan and bake for about 10-12 minutes or until juices run clear.
4
Sushi Rice:At this point, prepare the sushi rice by covering rinsed rice with water in small pot Bring water to boil and boil 1 minute.
5
Reduce to lowest heat and simmer 10 minutes, covered securely. Do not open.
6
Remove from heat and let stand 5 minutes. Combine mirin and sugar in a small bowl and pour over rice, stirring with a wooden spoon.
7
Sauce:Meanwhile, return same pan that chicken was seared in, to medium heat and add 1 Tbsp. of vegetable oil. Saute the onion until soft, about 3 minutes. Add the chicken stock, mirin and soy sauce.
8
Reduce for 2 minutes and add the barley malt, if desired, the miso, carrots and the green onions. Stir well and simmer for 1 minute, just to blend flavours.
10
To Serve:When chicken is cooked, remove from oven and let rest 3 minutes.
11
Slice diagonally into thirds.
12
Divide sushi rice among plates.
13
Lay sliced chicken over rice and drizzle with sauce.

Tools

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Yield:

4.0 servings

Added:

Tuesday, December 15, 2009 - 3:56pm

Creator:

Anonymous

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