Chicken in miso & mustard dressing

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olive magazine

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Recipe by olive magazine

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1. Put the chicken into cold water, bring to the boil and simmer for about 15 minutes. Leave to cool slightly, lift out of the water and shred the flesh into thick strips.
2. Combine the miso, mirin, sugar, dashi and sake in a pan, slowly stirring the liquid into the miso with a whisk. Simmer for 20-30 minutes until thick and caramelised. Add mustard and vinegar. Take off the heat and stir in the chicken. Sprinkle with spring onions

Per serving

138 kcalories, protein 21.9g, carbohydrate 6.6g, fat 1.8 g, saturated fat 0.3g, fibre 0.1g, salt 1.2 g

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Ingredients

• 500g skinless chicken breasts
• 2 tbsp sweet white miso paste
• 2 tbsp medium miso paste
• 2 tbsp marin
• 4 tsp caster sugar
• 250ml dashi stock or use the strained chicken cooking water
• 2 tbsp saké
• 1 tsp mustard (English or Japanese)
• 2 tbsp rice vinegar
• 4 spring onions , finely chopped

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 50 minutes

Low-fat

Ingredients

• 500g skinless chicken breasts
• 2 tbsp sweet white miso paste
• 2 tbsp medium miso paste
• 2 tbsp marin
• 4 tsp caster sugar
• 250ml dashi stock or use the strained chicken cooking water
• 2 tbsp saké
• 1 tsp mustard (English or Japanese)
• 2 tbsp rice vinegar
• 4 spring onions , finely chopped

Per serving

138 kcalories, protein 21.9g, carbohydrate 6.6g, fat 1.8 g, saturated fat 0.3g, fibre 0.1g, salt 1.2 g

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