For the Chicken Thighs 🍗: 2 boneless, skin-on chicken thighs (around 150g each), 2 tablespoons 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 salt, 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

Marinate the Chicken Thighs 🍗:
In a bowl, mix 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 salt 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.