Goma-miso Chicken Yaki Onigiri

Name: Goma-miso Chicken Yaki Onigiri
Yield: Makes 4
Cuisine: Japanese
Ingredients: Chopped Japanese leek (naga negi) 2 Tbsp; Chopped Japanese leek (naga negi) 2 Tbsp; Toasted white sesame seeds 2 Tbsp, ground; Mirin 3 Tbsp; Miso paste 3 Tbsp; Cabbage ⅛ head, shredded; Toasted white sesame seeds to garnish; Sake 1 Tbsp; Cooked Japanese short grain rice 400 g (14⅓ oz); Freshly ground black pepper a pinch; Vegetable oil 1 Tbsp; Chicken breast fillets 1, about 200 g (7 oz) each; Salt ¼ tsp

Preparation info

Makes
4

Difficulty
Easy

Appears in

Onigiri

By Sanae Inada

Published 2018

About

Roasted sesame has a beautiful aroma that whets the appetite. The sauce used in this recipe is very useful—you can use it as a dip for vegetables; stir-fry it with minced meat or layer it over fresh bean curd. Store this goma-miso sauce in an airtight container in the refrigerator for up to 4 days.

Ingredients

Chicken breast fillets 1, about 200 g (7 oz) each
Salt ¼

Asia
Japan
Snack
Breakfast
Gluten-free
Summer

Method

Start by preparing goma-miso sauce. Combine all the ingredients for sauce in a small bowl and stir to mix well.
Cut chicken into 2-cm (1-in) cubes. Season chicken with salt and pepper.
Heat oil in a frying pan and grill chicken until brown. Add sake and cover pan. Cook for 1 minute.
Remove cover and pour 2