Chicken and pepper with miso glaze
Makes 8
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Category: Appetizer
- Cuisine: Japanese
Ingredients
Scale
- 350 grams skinless chicken breasts
- 2 green bell peppers
- 8 shiitake mushrooms
- 1 jalapeno (finely chopped)
- 1 tablespoon ginger (peeled and grated)
- 2 tablespoons white miso paste
- 2 teaspoon sake
- 1 tablespoon mirin
- 1 teaspoon soy sauce
Instructions
- Preheat oven to 350Fº degrees. Cut the green bell peppers into quarters and cut out white membrane and core. Lay the peppers on a piece of parchment paper, in a sheet tray. Roast for 30-35 minutes, until slightly charred. Take peppers out of the oven and leave to cool.
- Leave the oven on.
- Make the dengaku sauce by mixing grated ginger, white miso paste, sake, mirin and soy sauce in a bowl, until uniformly blended. Set aside.
- Cut the chicken breasts into sizes equal to the quartered bell peppers. Lay a piece of chicken on top of a pepper – you can use the same parchment paper. Grab the dengaku sauce and with a brush, apply a layer on top of each chicken piece. Top with jalapeno and shiitake mushrooms.
- Put back in the oven and cook for 15-20 minutes, until chicken is cooked through. Serve hot.
Nutrition
- Calories: 100
- Saturated Fat: 1
