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Miso Mix Chicken Thighs & Smashed Cucumber Salad

Miso Mix Chicken Thighs & Smashed Cucumber Salad

DIFFICULTY +/+++
TIME 25 min

Grilled miso-marinated chicken thighs served with Japanese rice and a tangy smashed cucumber salad. Umami-rich, fresh, and textured — your favourite Japanese lunch, elevated. 🍱🔥🥒🍚🇯🇵

INGREDIENTS Serves: 2

For the Chicken Thighs 🍗:

  • 2 boneless
  • Skin-on chicken thighs (around 150g each)
  • 2 tablespoons Dry Miso Mix
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon sesame oil

For the Japanese Rice 🍚:

  • 1 cup Japanese short-grain rice
  • 1 ¼ cups water
  • Optional: 1 teaspoon rice vinegar for seasoning

For the Smashed Cucumber Salad 🥒:

  • 1 large cucumber
  • 1 teaspoon Dry Miso Mix
  • 1 teaspoon sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon soy sauce
  • ½ teaspoon sesame oil
  • ½ teaspoon grated ginger
  • ½ teaspoon chili flakes (optional)
  • 1 teaspoon toasted sesame seeds

For Garnish 🌿:

  • Extra sesame seeds
  • Shredded nori
  • Spring onions, thinly sliced

COOKING
INSTRUCTIONS

Marinate the Chicken Thighs 🍗:

  • In a bowl, mix the Dry Miso Mix, soy sauce, mirin, and sesame oil.
  • Rub onto chicken thighs thoroughly.
  • Let marinate for at least 15–20 minutes (or overnight for deeper flavour).

Cook the Rice 🍚:

  • Rinse the rice under cold water until it runs clear.
  • Add 1¼ cups water and bring to a boil.
  • Once boiling, reduce heat to low, cover, and simmer for 15 minutes.
  • Remove from heat and let steam for another 10 minutes.
  • Fluff with a rice paddle.
  • Optional: Add a splash of rice vinegar for brightness.

Make the Smashed Cucumber Salad 🥒:

  • Smash the cucumber lightly using a rolling pin or flat side of a knife.
  • Cut into bite-sized pieces.
  • Toss with Dry Miso Mix and let sit for 10 minutes to release moisture.
  • Drain excess liquid.
  • Mix with sugar, vinegar, soy sauce, sesame oil, ginger, chili flakes, and sesame seeds.
  • Chill until ready to serve.

Grill or Pan-Fry the Chicken 🍗🔥:

  • Heat a pan over medium-high heat with a little oil.
  • Place the chicken thighs skin-side down and sear for 5–7 minutes until crispy and golden.
  • Flip and cook another 5–6 minutes until cooked through.
  • Rest briefly, then slice.

Serve 😋:

  • Plate a scoop of fluffy rice, top with sliced chicken thigh, and serve alongside a chilled mound of smashed cucumber salad.
  • Garnish with sesame seeds, spring onions, and shredded nori for the perfect final touch.

PRODUCT USED

Dry Miso Mix
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