Everyday food 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.
2 Meanwhile, in a small bowl, combine radish, beetroot, cucumber and rice-wine vinegar. Set aside 30 mins, stirring occasionally.
3 Preheat a barbecue grill or…
