Recipe Cuisine: Japanese
Theme: 10 Iconic Asian Ingredients
Oven-Baked Miso–Coconut Chicken Rice Bowl
By: Jess Bushby
Ingredients
- 2 chicken thigh, skin on preferably
- 1 teaspoon neutral oil
- pinch salt
- 1 tablespoon miso
- 2 tablespoons coconut milk
- 2 teaspoons rice wine vinegar
- 1 tablespoon soy sauce
- 2 tablespoons maple syrup (or honey)
- 1 teaspoon sesame oil
- 1 tablespoon water
- 1 cup rice
- Sliced cucumber for serving
- Roasted peanuts, crushed for serving
- Fresh coriander for serving
- 1 sheet nori cut into thin strips for serving
Product used in recipe
- OBENTO - RICE WINE VINEGAR
Method
- Cook the riceRinse rice until water runs mostly clear.Cook with 1 1/2 cups water and a pinch of salt.Once done, let rest 5 minutes and fluff with a fork.
- Make the glazeIn a small bowl, whisk together:misococonut milkrice wine vinegarsoy saucemaple syrupsesame oilAdd water if needed to make it brushable but still thick and shiny.Taste check: should be sweet, salty, slightly tangy, with coconut richness.
- Bake the chickenPreheat oven to 200°C (fan 180°C).Place chicken thighs on a lined baking tray, brush lightly with oil and sprinkle salt.Bake 20 minutes.Remove and brush generously with the miso–coconut glaze.Return to oven for 10–12 minutes, until sticky and caramelised. (Can add another drizzle maple syrup here if you like it extra sticky).Broil/grill 2 minutes for extra shine.Let rest 2–3 minutes, then slice.
- Assemble the bowlsDivide rice between 2 bowls.Place sliced chicken on top.Spoon extra glaze from the tray over the chicken.Garnish with:Nori stripsPeanutsCucumberFresh coriander
