Cavendish Cooks of Bath - Japanese Miso Chicken On Fragrant Ginger Rice
We’re so excited by this dish, and right from the first tastin sessions, it’s been incredibly popular - “devilishly addictive”, according to Sophie and Rob from Bath. We hope you love eating it as much as they do!
We treat succulent Free range Castlemead chicken thighs to an overnight Japanese marinade of miso, fresh ginger & garlic, Gochujang red chilli paste, rice wine vinegar & Tamari.
The next day we gently roast the chicken and make the addictive Fresh Ginger & Spring Onion Rice. We sit chicken thighs atop the rice and garnish with Togarashi sesame seed and spice blend & fresh red chilli (if you’re not a chilli lover you can easily remove).
We’d recommend one portion for one person - because it’s so good it’ll be hard to share!
Inspired by Sue’s foodie trip to Tokyo last May & her work with Scott Hallsworth in his highly rated Japanese Izakaya style restaurant Freak Scene, Frith Street, London. If you’re in town do go to Freak Scene and you’ll see the sort of food that really excites us!
Castlemead Poultry chicken, rice, MISO, rice wine vinegar, fresh ginger, garlic, spring onions, SESAME OIL, TAMARI, Gochujang (red pepper, red chilli, garlic paste), vegetable oil, lemon zest, red chilli, Togarashi SHICHIMI (SESAME seeds, orange zest, nori, poppy seeds, black peppercorns, dried chilli
ALLERGENS IN BOLD
Made in a kitchen where NUTS, GLUTEN, CELERY & other ALLERGENS are used.
Shelf Life: 1 Years