teriyaki + sesame cabbage bowls

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Step 1

miso dressing: whisk all the ingredients together in a small bowl and set aside. you can also whisk it at the bottom of the bowl you'1l be using to eat the salad out of for less dishes.

Step 2

cabbage salad: cut out the tough core and finely shred the cabbage on a mandolin or by hand and a sharp knife. add to a large bowl along with the julienned cucumbers and white/light green scallions. sprinkle with more toasted white sesame seeds for garnish and crunch. just before serving, pour the dressing over top and mix, tasting for salt.

Step 3

chicken: season both sides with salt and pepper. add some neutral oil to your pan and bring the heat to medium. once hot, add the chicken thighs and cook until browned, about 6-8 minutes, then flip and continue cooking on the other side, another 5 or so minutes, or until the chicken is at least 165F

Step 4

in the meantime, while the chicken cooks: mix the teriyaki sauce together in a small bowl. once the chicken is done cooking, remove it from the pan (along with some of the excess fat if using skin on)

Step 5

turn the heat down to medium low and pour in the teriyaki sauce, scraping up any bits from the pan. bring the heat back up to medium and simmer the sauce for 3-5 minutes, watching so it doesn't burn, until a wooden spatula leaves a streak through the sauce

Step 6

add the chicken back into the pan along with the juice of 1/2 a lemon and cook for 1-2 more minutes, spooning the sauce over both sides until the sauce has slightly thickened. add the dark green parts of the scallion and give the pan a shake. remove from heat and thinly slice

Step 7

to serve: to a bowl, add a base of rice, topped with the chicken, cabbage salad and a cheek of lemon. garnish with more scallion and enjoyyyyy!