Japanese Brunch: Umami-Filled Miso Chicken Bowl with Sushi Rice and Aromatic Furikake Seasoning
A flavorful japanese brunch perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Soy (soy sauce, furikake seasoning)
Ingredients
- Boneless, skinless chicken breasts (4 pieces)
- Sushi rice (2 cups)
- White miso paste (1/4 cup)
- Mirin (1/4 cup)
- Soy sauce (1/4 cup)
- Sugar (1 tablespoon)
- Furikake seasoning (3 tablespoons)
- Green onions (3, thinly sliced)
- Sesame seeds (1 tablespoon, toasted)
- Canola oil (2 tablespoons)
- Nori sheets (4), cut into strips
- Rice vinegar (1 teaspoon)
- Salt and pepper (to taste)
Instructions
- Marinate the chicken: In a bowl, combine miso paste, mirin, soy sauce, sugar, salt, and pepper. Mix well and add the chicken breasts. Marinate for at least 30 minutes or up to overnight in the refrigerator.
- Cook the sushi rice: Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions, then transfer it to a large bowl and mix in rice vinegar.
- Pan fry the chicken: In a large non stick pan, heat canola oil over medium heat. Remove the chicken from the marinade, letting excess liquid drip off. Cook the chicken for 5 6 minutes per side or until cooked through. Transfer to a plate and let rest for a few minutes before slicing.
- Assemble the dish: Divide the sushi rice among four bowls, then top with sliced chicken, furikake seasoning, green onions, nori strips, and toasted sesame seeds. Serve immediately and enjoy your culinary journey to Japan!
Chef’s Insight
The key to this dish lies in the balance of flavors and textures. Each component is essential for the perfect brunch experience.
Notes
For the most authentic flavor, use Japanese white miso paste and mirin.