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A quick and easy alternative to the traditional sushi with a miso inspired dressing that packs a punch and offers your customers a take on traditional Japanese speciality.

INGREDIENTS

10 SERVES

  • 500g Brown rice

Poached chicken

Dressing

  • 75ml Soy Sauce
  • 100ml Olive oil
  • 50g Miso paste, extra
  • 75g Pickled ginger, finely sliced
  • 75g Pickled daikon, finely sliced
  • 150g Pickled vegetable (eg. carrot), finely sliced
  • 25g Nori sheets, roasted, shredded

 

METHOD

Cook the rice, then cool completely.

Poached chicken

  1. Combine the miso paste with KNORR Concentrated Liquid Stock and water in a large pot. 
  2. Poach the chicken, then remove and rest. Slice thinly.

Dressing

Make the dressing by combining soy, oil and extra miso paste.

To serve 

Pour the dressing over the rice and fold through the poached chicken, pickled ginger, daikon and vegetable. Garnish with nori.

To change your portion size and/or download this recipe, click here.

Find out more about FLAVOURMAKER CHEF SERIES