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Japanese Miso Chicken Burger

Simple, quick, tasty and versatile meal.

January 17, 2017

Japanese Miso Chicken Burger

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JAPANESE MISO CHICKEN BURGER

ingredients for six

chicken

500gm free-range chicken breasts
2Tbsp white miso paste
2Tbsp mirin
1 Tbsp white vinegar (rice vinegar is best)
Vegetable oil to cook chicken

salad

125gm continental or Lebanese cucumber
150gm Wombok Chinese Cabbage
60gm lyonnaise thinly sliced red onion
2Tbsp finely chopped chives
100gm coarsely grated or julienned carrot
4Tbsp Japanese Kewpie mayonnaise

accompaniments

6 x burger or brioche buns
Shichimi Togarashi Japanese red pepper seasoning
favourite relish or pickle to add a bit of kick

method

  1. Cut chicken breasts into ½cm thick flat medallions.
  2. Combine miso paste, mirin and vinegar in shallow dish with a fork. Slide in your breasts and ensure they are well coated. Marinate at room temperature for 30 minutes or in the fridge for longer.
  3. Meanwhile make salad. Cut cucumber in half longways. Scoop out and discard seeds using a teaspoon. Cut flesh into ½cm wide strips then into dice. Place in large bowl.
  4. Cut wombok into 5cm wedge and slice across the wedge to make very thin short strips. Add to bowl. Chop chives and add to bowl with grated carrot. Mix well and season with a little salt and pepper.
  5. Place large frying pan over medium high heat. Once hot add about a tablespoon vegetable oil. Remove chicken from marinade and fry (in batches if necessary) for about 1½ minutes each side. Do not overcrowd pan as the chicken will stew in its’ own juices and become tough. Or grill on a pre-heated BBQ (as in picture).
  6. When chicken is lightly coloured and firm to the touch it is done. Remove to warm plate and cover with foil. Cook remaining chicken.
  7. Meanwhile cut buns in half and toast under grill in oven (or on BBQ).
  8. When all components are ready, place a generous pile of salad on bun base. Top with chicken. Add tour chosen relish, pickle or Shichimi Togarashi. Place top on bun and enjoy.

cooks notes

  • Remove seeds from cucumber as they’ll dilute the dressing and make the salad too sloppy.
  • Use red or white cabbage in place of wombok.
  • Immerse sliced onions in cold water and soak, refreshing the water often for 30 minutes. The onions will lose their harsh raw taste and become beautifully crunchy and less overpowering.
  • Shichimi Togarashi Japanese red pepper seasoning is often used to sprinkle over completed dishes such as noodle soups or crispy fried chicken. Almost anything, within reason. Available at Asian Supermarkets.
  • Use sunflower, grapeseed or rice bran oil.
  • Miso Chicken can be used in a Japanese inspired salad, sliced with Japanese noodles or rice and vegetables.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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