We've taken the delicious flavours of Japanese cuisine into a modern meal that's sure to please. From the umami-packed coated chicken to the sesame fries and crunchy salad, this is a nutritionally balanced dish that ticks all the boxes!
Always refer to the product label for the most accurate ingredient and allergen information.
mixed sesame seeds(ContainsSesame)
mixed salad leaves
roasted peanuts(ContainsPeanutsMay be presentTree Nuts, Milk, Sesame, Soy, Gluten)
Japanese Dressing(ContainsSesame, Soy)
rice wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Season with salt and pepper. Drizzle with olive oil, sprinkle with the mixed sesame seeds and toss to coat. Bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.
While the fries are baking, finely grate the ginger. In a large bowl, combine the miso paste (see ingredients list), ginger, brown sugar, rice wine vinegar and the water. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add the chicken steaks to the miso mixture and toss to coat.
Thinly slice the cucumber. Roughly chop the tomato. Thinly slice the spring onion. Slice the lemon (see ingredients list) into wedges.
When the fries have 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chicken with a dash of water and cook, turning occasionally, until cooked through, 3-5 minutes. TIP: Add an extra dash of water if the chicken is sticking to the pan. Don't worry if the chicken chars a bit, this just adds to the flavour!
In a medium bowl, combine the mixed salad leaves, tomato, cucumber, roasted peanuts and spring onion. Just before serving, add the Japanese dressing and toss to coat.
Divide the sesame fries, salad and miso chicken between plates. Serve with the lemon wedges.