Miso-Glazed Grilled Chicken with Sesame Rice and Pickled Vegetables

This dish features tender grilled chicken marinated in a rich miso glaze, served atop a bed of fluffy sesame rice, complemented by vibrant pickled vegetables. The combination of umami from the miso and the crunch of the pickled veggies creates a delightful balance of flavors and textures that captures the essence of Japanese cuisine while adding a creative twist with the sesame rice. Perfect for a satisfying dinner that's both traditional and innovative.

Ingredients:

• 4 boneless, skinless chicken thighs
• 3 tablespoons white miso paste
• 2 tablespoons mirin
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 cup jasmine rice
• 1 tablespoon sesame oil
• 2 tablespoons sesame seeds
• 1 cup water
• 1 cup assorted vegetables (carrot, cucumber, radish) for pickling
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 green onions, sliced

Instructions:

1. In a bowl, mix the miso paste, mirin, soy sauce, and sugar to create the marinade. Add the chicken thighs, ensuring they are well coated. Marinate for at least 30 minutes, preferably overnight.
2. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked and water is absorbed.
3. Once the rice is cooked, remove from heat and fluff with a fork. Stir in sesame oil and sesame seeds, mixing well. Set aside.
4. For the pickled vegetables, thinly slice the assorted vegetables. In a bowl, combine rice vinegar, sugar, and salt, stirring until dissolved. Add the sliced vegetables to the mixture and let them sit for at least 15 minutes.
5. Preheat the grill to medium-high heat. Grill the marinated chicken thighs for about 6-7 minutes on each side or until fully cooked and slightly charred.
6. To serve, place a portion of sesame rice on each plate, top with grilled chicken, and garnish with pickled vegetables and sliced green onions.