Miso-glazed Trio of Meat Rice Bowl
Grilled miso-marinated trio of meat served on steamed rice
Ingredients
- 500 g salmon fillets / pork liempo / chicken thigh fillets
- 1 tbsp MAGGI® Professional Magic Sarap (8 g)
- 2 tsp juice of ginger (10 ml)
Marinade
- 3 tbsp mirin (45 ml)
- 1/4 cup Japanese miso paste (yellow or white) (60 g)
- 1 tbsp white sugar (13 g)
- 2 tbsp MAGGI® Professional Liquid Seasoning (30 ml)
Kabayaki Sauce
- 1/2 cup MAGGI® Professional Liquid Seasoning (120 ml)
- 1/3 cup mirin (80 ml)
- 1/2 cup brown sugar (110 g)
Japanese Cream Sauce
- 1/4 cup NESTLÉ® All Purpose Cream (60 ml)
- 1/4 cup Japanese mayonnaise (60 ml)
- white rice, steamed
- leeks, fine julienne
- sesame seeds, toasted
Preparation
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1Season the fish / pork / chicken with MAGGI® Professional Magic Sarap and ginger juice. Set aside for at least 15 minutes.
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2Prepare the marinade. Combine the mirin, miso paste, sugar, and MAGGI® Professional Liquid Seasoning. Pour over the fish / pork / chicken. Marinate overnight. Pan grill the meats and place in a baking tray covered with foil to place in a preheated oven 300 deg F to cook further for around 10 - 15 minutes.
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3Prepare Kabayaki Sauce. Place all the ingredients in a saucepan and simmer until thick and syrupy. Set aside.
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4Prepare the Japanese Cream Sauce. Combine the NESTLÉ® All Purpose Cream and Japanese mayo in a bowl. Set aside.
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5Assemble. In a bowl of steamed rice, place a slice of the grilled meat. Drizzle with prepared kabayaki sauce and Japanese cream sauce and top with sliced leeks and toasted sesame seeds.
