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Ingredients
Chicken
- 300g chicken mini fillets
- 1 1/2tbsp white miso paste
- 1 1/2 tbsp mirin
- 2 tsp soy sauce
- 1 tsp honey
- 1/4 tsp chilli pepper
- 1 tbsp toasted sesame seeds
- 1 tbsp avocado oil
Miso Aubergine
- 2 large augbergines cut in half and cut criss cross
- 1tbsp white miso paste
- 1tbsp mirin
- 1tsp soy sauce
- 1/2 tsp honey
- toasted sesame seeds to sprinkle on top
Spinach Tahini Sauce
- 300g spinach
- 2tbsp tahini sauce
- 2tbsp mirin
- 2tbsp soy sauce
- 1tsp rice vinegar
- toasted sesame seeds
- black toasted sesame seeds
Method
- Marinate chicken and refrigerate three hours or overnight. In a shallow frying pan fry chicken breast until golden color. Sprinkle with sesame seeds.
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Brush aubergines with sauce and place on a baking sheet and bake on 180C for 30 minutes
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Pour boiling water on cut and washed spinach. Leave to wilt for around 10 minutes. Drain the water and squeeze the spinach out so no water is left making sure you dont mash the spinach in the process. Place in a bowl and add the rest of the ingredients. mix by hand to ensure all the sauce has coated the spinach thoroughly. Shape into a heap and sprinkle black and white toasted sesame seeds.