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Miso Mirin Chicken with Sushi Rice
Keys : Poultry Japanese Japan Asian Oriental
Ingredients :
4 x 4 oz chicken, breasts, boneless, skinless
salt, and, freshly, cracked, pepper
1 clv garlic
1 tbl soy sauce
1 tbl grated ginger
1 tsp sesame oil
1 tsp vegetable oil
Sushi Rice
2 cup sushi rice, rinsed several times, to decrease starch
2 cup cold water
1 tbl mirin
sugar
Sauce
1 tbl vegetable oil
1 lrg onion, sliced
1 cup chicken stock
2 tbl mirin, (rice wine vinegar)
2 tbl good quality soy sauce
1 tbl barley, malt, (optional)
1 tbl miso paste
2 x carrot, julienne cut
3 x green onion, sliced
Method :
* 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.
* 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.
* Transfer chicken to a small roasting pan and bake for about 10-12 minutes or until juices run clear.
* 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.
* Reduce to lowest heat and simmer 10 minutes, covered securely. Do not open.
* 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.
* 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.
* 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.
* Season to taste.
* To Serve:
When chicken is cooked, remove from oven and let rest 3 minutes.
* Slice diagonally into thirds.
* Divide sushi rice among plates.
* Lay sliced chicken over rice and drizzle with sauce.
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