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Method

  • Brown rice 500 g

Poached chicken

Dressing

  • Soy sauce 75 ml
  • Olive oil 100 ml
  • Miso paste, extra 50 g

To Serve

  • Pickled ginger, finely sliced 75 g
  • Pickled daikon, finely sliced 75 g
  • Pickled vegetable (eg. carrot), finely sliced 150 g
  • Nori sheets, roasted, shredded 25 g
  1. Method

    • Cook the rice, then cool completely.
  2. Poached chicken

    • Combine the miso paste with KNORR Concentrated Liquid Chicken Stock and water in a large pot. Poach the chicken then remove and rest. Slice thinly.
  3. Dressing

    • Make the dressing by combining the soy, oil and extra miso paste.
  4. To Serve

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