| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Japanese |
Clprime1 |
1 |
servings |
INGREDIENTS
| 1 1/3 |
lb |
Chicken breast cut into pieces 2 inches |
|
|
; long a 2 inches wide |
| 8 |
|
Romaine lettuce leaves; up to 10 |
| 1/2 |
c |
Grated daikon |
| 2 |
c |
Cooked white rice |
| 2 |
tb |
Soy sauce |
| 3 |
tb |
Sugar |
| 1 |
tb |
Corn syrup |
| 3 |
tb |
Chili paste |
| 2 |
tb |
Finely chopped garlic |
| 3 |
tb |
Scallions; cut on the bias |
| 1 |
ts |
Pepper |
| 1/2 |
ts |
Ginger juice |
| 1/2 |
c |
Japanese light miso |
| 1/2 |
c |
Korean dark miso |
| 1/4 |
c |
Red chili paste |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Vegetable oil |
| 1 |
tb |
Sugar |
INSTRUCTIONS
MARINADE
MISO PASTE
Mix all the ingredients together until a nice paste is formed. Reserve.
PROCEDURE:
Mix all the marinade ingredients together until they are well combined. Add
the chicken and marinate for 8 hours.
Prepare the charcoal grill. When the coals are glowing, place the chicken
and grill for approximately 10 minutes.
Place the grilled meat on Romaine lettuce leaf with rice, miso paste, and
grated daikon. Roll up the lettuce leaf, making sure the ends are secure,
and eat like a wrap.
Converted by MC_Buster.
Per serving: 937 Calories (kcal); 17g Total Fat; (15% calories from fat);
16g Protein; 185g Carbohydrate; 0mg Cholesterol; 2387mg Sodium Food
Exchanges: 7 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 3 Fat;
4 1/2 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0054
Converted by MM_Buster v2.0n.
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