Jasmine Rice Bowl with Chicken in Roasted Carrot Miso Glaze, Sautéed Asparagus, and Quick Pickled Cucumber

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the carrot on a tray, toss with 1 teaspoon vegetable oil and a pinch of salt, and roast for 18 to 20 minutes until tender and lightly caramelized.

2. 2

   Meanwhile, place the jasmine rice and 420 ml water in a saucepan. Bring to a boil, cover, reduce to low, and cook for 12 minutes. Remove from the heat and let stand, covered, for 10 minutes.

3. 3

   In a bowl, combine the cucumber with 2 tablespoons rice vinegar, the sugar, and 1/4 teaspoon salt. Mix well and let it pickle while you continue the recipe.

4. 4

   Transfer the roasted carrot to a blender with the white miso, 2 tablespoons soy sauce, honey, ginger, garlic, 2 teaspoons rice vinegar, 2 teaspoons sesame oil, and 60 ml water. Blend until smooth.

5. 5

   Season the chicken with the remaining salt. Heat a large skillet over medium-high heat with the remaining vegetable oil. Cook the chicken for 5 to 6 minutes, stirring, until browned and it reaches an internal temperature of 74°C / 165°F.

6. 6

   Reduce the heat to medium, add the carrot miso sauce to the skillet, and cook for 2 to 3 minutes, stirring, until the chicken is evenly glazed and the sauce clings to the meat.

7. 7

   In another skillet, or the same one wiped clean, heat the remaining sesame oil over medium-high heat. Sauté the asparagus for 4 to 5 minutes with 1 teaspoon soy sauce, until tender but still slightly crisp.

8. 8

   Fluff the rice with a fork. Divide the jasmine rice among 4 bowls and top with the glazed chicken, sautéed asparagus, and drained pickled cucumber.

9. 9

   Finish each bowl with scallion and toasted sesame seeds before serving.