Miso Chicken Sandwich with Ginger Mayo
Tonight's meal was a neat little discovery for me because I learned about miso. I've seen the word before on recipes and other blogs but always passed it up as some weird Asian thing that I probably wouldn't like anyway. Seeing as how I'm a little more flexible in my food budget now, I think I'm going to start taking more chances on some new flavors.
Next I went to Fresh Market - no dice. They had soup but no paste...
So I went to Earthfare - they carry all sorts of funky stuff like this. I had to ask somebody and found paste in produce in the refrigerated section. $5.99 for a small cottage cheese type carton, organic as well. Do I need to take it this far?
I settled with getting a soup packet from the Earthfare for about $3. It contained a pouch of miso paste that was perfect for what I needed.
The mayo is made from mayonnaise, of course, rice vinegar (not to be confused with rice wine vinegar), soy sauce, grated ginger, Asian chili sauce, and dark sesame oil. This mayo has a very nice nutty flavor along with a tangy zing that finishes with a peppery bite from the ginger.
I got this recipe from the Food Network Kitchens Cookbook.
For the Chicken Sauce:
1/4 C light miso
1/4 C dark sesame oil
1 T finely grated, peeled fresh ginger
4 boneless, skinless chicken breast halves pounded very thin
Preheat broiler and line broiler pan with foil. Combine miso, sesame oil and ginger. Brush sauce onto chicken and place chicken onto prepared pan. Broil chicken about 2 minutes per side, flipping once until cooked through.
For the Mayonaisse
1/2 C mayonnaise
2 tsp rice vinegar
2 tsp soy sauce
2 tsp finely grated, peeled fresh ginger
1 tsp Asian chili saice or hot pepper sauce
1/2 tsp dark sesame oil
Whisk to combine all ingredients
8 slices multigrain sandwich bread (or bread of choice)
1 avocado, halved seeded, peeled and thinly sliced
1/2 cucumber thinly sliced
1 C sprouts (steamed if you're worried about e coli or salmonella)