New quickie bento recipe: Miso chicken and red pepper asparagus salad

Trying out a new bento recipe adapted from NHK TV Asaichi programme …

Miso chicken recipe

Ingredients:

3 Tbsp miso

2 Tbsp sugar

300 ml water

(1) Boil all of the above together to dissolve miso paste.

(2) In a ziplock bag, add katakuriko or cornflour and shake well to flour chicken breast slices evenly.

Season 100-150 g of chicken slices in miso paste, and then pan-fry or grill.

***

Red peopper asparagus salad recipe

Ingredients:

1 bunch of asparagus (4-5 stalks)

1/4 cabbage chop or tear into slightly larger than bite-sized squares

Preparation:

Slice asparagus (diagonally) and red peppers and pan-fry till just-cooked (2 mins) in olive oil…or grill for healthier version. Remove from heat.

Saranwrap cabbage in bowl and microwave for 2 mins 30 secs.

Press cabbage to remove and drain excess water. Add ochazuke and goma sesame oil to flavour. Throw together with red peppers and asparagus for colourful salad.

Sprinkle black sesame seeds over salad and white sesame seeds over chicken. Serve salad on the side of miso chicken. Add naganegi-onion garnish.

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