This simple and flavourful recipe is sure to become a favourite in your household. The Umami rich Dashi Chicken paired with the tangy pickled vegetables over a bed or steaming rice is will quickly become a family favourite.

Cooking time: 40 minutes

Preparation: Marinate Chicken for an hour before cooking.

Rice

Ingredients: 

• Rice
• Furikake

First things first, let's get some rice cooking. Koshihikari rice is our favourite for this Japanese inspired dish. Before we set the rice to cook, be sure to wash and rinse the rice using your hands. Fill the rice bowl with cold water until the rice is submerged underwater and using your hands, swirl the rice around to remove the starches and and remaining parts of bran. Carefully tip the water out and repeat the rinsing and washing process 3-4 times until the water runs clear, before putting the final cooking volume of water into your rice cooking bowl.  

Miso Pickled Vegetables

Ingredients:

• 900ml Water
• 600ml Japanese Rice Vinegar
• 300g Sugar
• 1 heaped tablespoon Miso
• 1 Red Onion
• 4 Carrots, peeled
• 2 sticks Celery
• 10 Radishes
• 1/4 of a Cabbage

Method:

Wash all the vegetables, then cut the radish into six. Slice the celery on the angle, then top and tail the carrots, cut in half, then on the angle. Chop the cabbage into nicely sized chunks. Cut the onion in half, then in half again, then slice 3mm thick. Mix all the vegetables together in a pot, add the water, vinegar, and sugar. Bring to the boil, then add the Miso and stir. Pour the boiling liquid over the vegetables and leave until its cool. Once cooled, set aside.

Dashi Chicken

Ingredients:

• 6 Chicken Thighs
• 1 knob of Ginger, sliced
• 4 Garlic cloves, grated
• 300ml Dashi Shoyu
• 900ml Water
• 100ml Mirin
• 8g Salt
• 200g Shitake Mushrooms
• 200g Oyster Mushrooms

Method:

Place all the ingredients except the mushrooms and chicken in a pot large enough to hold everything. Give it a stir, then add the chicken and leave to marinate for one hour.

Once marinated, place pot on a medium heat and bring to the simmer, then give it another stir to ensure full coverage of chicken in the broth. Add the mushrooms then turn off the heat, place a lid on top, and leave for 30 minutes.

After 30 minutes, remove the chicken and mushrooms and serve with steamed rice topped with Furikake, and the Miso Pickled Vegetables.