Name: Miso Yaki Chicken Salad with Bean Sprouts & Fruity Salsa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 30 g Cucumber; 30 g Cherry Tomato; 15 g Red Onion; 20 g Lettuce; 20 g Bean Sprout; 10 g Radish; 15 g Miso Paste; 10 g White Sugar; 5 ml Mirin; 5 ml Rice Vinegar; 180 g Chicken Breast; 10 ml Olive Oil; 20 g Pineapple; 5 g Spring Onion; 2 g Coriander; 2 g Black Sesame Seeds; 1 ml Sesame Oil; 1 ml Olive Oil; 5 ml Lime Juice; 0.125 g Red Chilli

Enjoy the fresh and crisp flavours of fresh fruit as it mixes in beautifully with the Japanese flavours of miso yaki chicken.

This miso Yaki chicken salad is perfect for a lovely summer’s day. Not only is it super tasty but also filled with tons of vitamins and minerals as it’s served with bean sprouts and a fruit salad.

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Japanese-inspired chicken salad

The thing that makes this salad stand out is the miso yaki sauce. The sauce has that typical (and delicious) umami flavour true to Japanese dishes, meaning that there’s a sweetness but also subtle tang and richness to it. And to create this sauce, you will need the following:

Miso paste
White sugar
Mirin
Rice vinegar

Miso paste is made from fermented soya beans and barley/rice malt and is typically used in Japanese cooking. And one of the key ingredients, in order to create that umami taste, is the mirin – a subtly sweet Japanese rice wine.

Mirin is similar to sake but has more sugar and lower levels of alcohol. Mirin is known to pair well with soy sauce especially, thus it blends super well together with the miso paste.

Chef’s Tip

Before flying the chicken breasts, try pounding them out a bit. If the chicken is not pounded, some breasts will cook faster than others, leaving the thinner breasts dried out, white the thicker pieces might be undercooked. Pounding meat also tenderizes it, leaving you with better-cooked meat.