GRILLED MISO CHICKEN
SERVES 4 PREP 20 MINS + MARINATING COOK 10 MINS
• ⅓ cup dashi miso paste
• ¼ cup water
• 4 chicken breast fillets
• 8 radishes, scrubbed, trimmed, quartered
• 4 baby golden beetroot, trimmed, scrubbed, quartered
• 1 Lebanese cucumber, 2cm chunks
• 1 cup rice-wine vinegar
• 2 green onions, thinly sliced
• 1 tbsp black and white sesame seeds
• ¼ cup pickled pink ginger, drained
• steamed rice, lemon slices, mixed salad leaves, to serve
1 In a bowl, whisk dashi paste with water until smooth. Add chicken, tossing to coat. Chill 30 mins.
Meanwhile, in a small bowl, combine radish, beetroot, cucumber and rice-wine vinegar. Set aside 30 mins, stirring
