Goma-ae Mibuna & Teri-Goma Chicken Rice Bowl
Simple to make Japanese rice, accompanied with Sesame Teri Chicken and a Mibuna side dish drizzled in Goma-ae sauce, perfect for weeknight dinners and make-ahead lunches!
Method (serves 2)
• Wash the rice thoroughly in a sieve, until the water turns clear.
• Drain the rice and transfer it into a pan, adding 360ml of cold water. Leave it to stand for 30 minutes to soak.
• Bring it to the boil, then reduce the heat and cover. Let it simmer for 8-9 minutes.
• Turn the heat off and let it stand to cool for a 5-10 minutes with the lid on..
• Cook the Mibuna by blanching in boiling water for under 30 seconds. Drain and set to one side.
• To make the Goma-ae sauce, use a pestle and mortar to grind the sesame seeds.
• In a small bowl, mix in the ground sesame seeds, soy sauce and brown sugar.
• Pour the sauce over the cooked blanched mibuna and mix through.
• Cut the chicken or tofu into pieces, approximately 3cm square. Dust each piece with cornflour.
• Heat up some vegetable oil in a non-stick pan, over a medium heat. Add the chicken or tofu pieces and fry for 3 minutes on each side until cooked.
• Meanwhile, mix all the sauce ingredients: sake, soy sauce, miso, mirin, honey and ground sesame in a bowl.
• After the chicken or tofu is cooked, in the same pan, pour the sauce over. Keep cooking to caramelise the chicken with the sauce, for around 30 seconds. Remove the chicken from the pan. Keep the remaining sauce.
• To serve, place a generous portion of the Japanese rice in a bowl. Top this with some of the Goma-ae mibuna and place pieces of the chicken or tofu on top. Pour over the remaining sauce.
• 300g Japanese rice
• 360ml Water
• 250-400g Chicken thighs or Firm Tofu
• ½ tsp Black pepper
• 2 tbsp Cornflour, dusting
• 2 tbsp Sake
• 1 ½ tbsp Soy Sauce
• ½ tsp Honey
• ½ tbsp Miso
• 1½ tbsp Mirin
• Vegetable oil or Sunflower oil
• 1tbsp Sesame seeds, ground
• 150g Mibuna
• 2tbsp Sesame seeds, ground
• 2tsp Soy sauce
• 1tsp Brown sugar
• 1tbsp Chives or spring onion, chopped.
• Seven spice powder (Nanami togarashi)
• Mibuna Alterative: Spinach
• If using tofu, make sure you use a good quality firm or super-firm version. Silken or soft tofu won’t work for this dish as it will break up in the frying pan.
Recipe created by Yuki Gomi in conjuction with Yakult