INGREDIENTS
Spinach rolls with sesame
1 large bunch spinach with stems
(approximately 200 g)
3 tsp tamari
3 tsp rice wine vinegar
1 tsp sesame oil
1 ½ tsp white sesame seeds
Karaage chicken
600 g chicken thigh fillets,
cut into 2 cm cubes
2 cm piece fresh ginger (10 g), finely grated
2 garlic cloves, crushed
60 ml (¼ cup) tamari
1 tbsp (20 ml) mirin
200 g (1 cup) potato starch
Vegetable oil in a spray bottle
Miso pickled cucumbers
2 small Lebanese cucumbers, sliced 4 mm rounds
Salt flakes
60 g (¼ cup) red or white miso
1 tbsp (20 ml) mirin
To serve
Togarashi
Steamed short grain Japanese rice
Salt flakes
1 lemon, cut into wedges
Japanese mayonnaise, to serve
METHOD
Spinach rolls with sesame
- Wash the spinach very well keeping the stems intact. Place into a perforated steam container.
- Place into the steam oven and Steam at 100°C for 2 minutes, or until wilted. Refresh in iced water.
- Drain the spinach, remove the roots and lay on a clean tea towel, rearranging the spinach so half the stems are facing each direction. Gently squeeze excess water out. Roll into a tight cylinder and cut into 8 pieces.
- Combine the tamari, vinegar and sesame oil in a bowl.
- Drizzle the dressing and sesame seeds over the spinach rolls just before serving. This dish can be served at room temperature.
Karaage chicken
- Combine the chicken with the ginger, garlic, tamari and mirin and marinate in the fridge for at least 3 hours.
- Drain the chicken and lightly toss in the potato starch, shaking off any excess.
- Place the chicken on a perforated baking tray. Spray liberally with oil.
- Place the universal tray on shelf level 1 and preheat the combi steam Pro oven on Combi Mode: Fan Plus at 220°C + 0% moisture.
- Place the perforated baking tray on shelf level 2 and cook for 10 minutes. Turn the chicken over and continue cooking for 10 minutes, or until crisp and golden brown.
Miso pickled cucumbers
- Lightly sprinkle the cucumbers with a little salt and leave for 30 minutes. Rinse off the salt and dry on paper towel.
- Combine the miso, mirin and cucumber in a small bowl. Place into a small vacuum sealing bag. Place into the vacuum sealing drawer and Vacuum on level 3 and Seal on level 3.
- Allow to sit for 3 hours at room temperature.
- Remove from the bag and remove excess miso mixture.
To serve
- Sprinkle togarashi on the steamed rice. Serve the chicken with salt, lemon wedges and Japanese mayonnaise.
Alternative appliance method
- The chicken can also be shallow fried on the cooktop, on high heat, induction setting 8, or using TempControl level 2.
- The rice can be made in the steam oven or in the microwave steam oven, which makes it much quicker!
Hints and tips
- Using this method in the combi steam Pro oven creates an environment to “fry” the chicken using hot air and less fat.
- The miso pickling mix can be used for other vegetables, it is great with turnips, beans or carrots. It’s a good way to use up leftover vegetables.
- This recipe was tested in a 45 cm combi steam Pro oven. If you own a 60 cm model, cook the chicken on shelf level 4.
APPLIANCE / FUNCTION
Miele
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