Ingredients
- 1 chicken breast
- White Miso paste - 1 tbsp
- 6 leaves of Tuscan kale
- 1 corn cob
- Purple cabbage
- 1 radish
- 1 carrot
- 1/2 avocado
- Small bunch rocket
- Pickled ginger
- Coriander to garnish
- Dash mirin
- Dash rice wine vinegar
- Dash sweet chilli sauce
- 1/2 cup jasmine rice
Method
- Baste chicken with miso paste . Add oil and aromatics to taste. Cook in oven 180 degrees for 15 mins. Finish under grill for 5 mins to caramelise.
- Trim the spine from the kale leaves, toss with oil and bake in oven with chicken for 10 minutes. Turn over halfway through.
- While oven is going, Steam the corn and slice kernels from cob. Finely slice all other vegetables.
- Steam the rice and serve into large bowls.
- Assemble with fresh, cooked and picked vegetables, top with sliced chicken and insert kale chips
- Mix dressing ingredients and pour over bowls
- Finish with a generous drizzle of kewpie mayonnaise and garnish with coriander
Product used in recipe
- Kewpie - Mayonnaise
