Gluten-Free Japanese Dinner Feast: Miso Glazed Salmon, Teriyaki Chicken Skewers, Cucumber Sunomono & Sticky Rice

Allergens

Fish, Soy (in some ingredients)

Ingredients

• For Miso Glazed Salmon:
• 6 salmon fillets (6 oz each)
• 1/2 cup white miso paste
• 1/4 cup mirin
• 1/4 cup soy sauce (gluten
• free)
• 3 tbsp brown sugar
• 2 tbsp rice vinegar
• 1 tbsp water
• 1 tsp grated ginger
• Pinch of black pepper For Teriyaki Chicken Skewers:
• 1 lb boneless, skinless chicken thighs
• 1/3 cup gluten
• free soy sauce
• 1/3 cup mirin
• 1/4 cup brown sugar
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 12 wooden skewers, pre
• soaked in water for at least 30 minutes For Cucumber Sunomono:
• 2 cups thinly sliced cucumber
• 1/4 cup rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1 cup ice water
• 1 tbsp chopped fresh cilantro For Sticky Rice:
• 2 cups short
• grain gluten
• free rice
• 3 cups water
• 1/2 tsp salt

Instructions

1. Prepare Miso Glazed Salmon:
2. In a small bowl, mix miso paste, mirin, soy sauce, brown sugar, rice vinegar, water, grated ginger, and black pepper to create the glaze.
3. Place salmon fillets in a shallow dish, and evenly coat with the glaze.
4. Marinate for 15 20 minutes, then preheat your oven to 400°F (200°C).
5. Bake the salmon for 10 12 minutes or until it flakes easily with a fork. Prepare Teriyaki Chicken Skewers:
6. In a bowl, combine gluten free soy sauce, mirin, brown sugar, rice vinegar, garlic, and grated ginger to make the teriyaki sauce.
7. Cut chicken into bite sized pieces, thread onto skewers, and brush with the teriyaki sauce.
8. Preheat your grill or grill pan to medium high heat, and cook the skewers for 4 5 minutes per side or until cooked through. Prepare Cucumber Sunomono:
9. In a large bowl, mix rice vinegar, sugar, salt, and ice water.
10. Add sliced cucumber and let it soak for at least 30 minutes.
11. Just before serving, drain the cucumbers and toss with chopped cilantro. Cook Sticky Rice:
12. Rinse gluten free rice under cold water until the water runs clear.
13. In a saucepan, combine rice, water, and salt, and bring to a boil.
14. Reduce heat to low, cover, and cook for 18 minutes.
15. Remove from heat and let it stand, still covered, for 10 minutes.
16. Fluff with a fork before serving.

Chef’s Insight

Balance textures and flavors to create a harmonious and satisfying meal.