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Chicken Niku Miso Rice Bowl with Japanese-style Salad

Experience the rich flavors of Chicken Niku Miso Rice Bowl with refreshing Japanese-style Salad.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Vegetable oil | Salt | Black pepper | Measuring jug | Cooking pot | Chopping board | Knife | Peeler | Cooking pan | Wooden spoon | Bowl

Cooking Instructions


Step 5 : Make the Salad

Slice the remaining carrot and cucumber using a peeler, place in a bowl with lime juice, tamari sauce, remaining sesame oil, and spring onion. Season with salt and pepper, and sprinkle with mixed sesame

400 ml Water for Rice
180 g Jasmine Rice
10 g Ginger
190 g Carrot
20 g Spring Onion
280 g Minced Chicken
40 g Miso Paste
80 ml Home Made Vegetable Stock
10 g White Sugar
40 ml Mirin
40 ml Rice Vinegar
20 ml Soy Sauce
4 g Corn Starch
140 g Cucumber
85 g Lime
20 ml Tamari Soy Sauce
20 ml Toasted Sesame Oil
2 g Mixed Sesame Seeds


Sesame, Gluten, Soy

Step 1 : Cook the Rice

Wash and rinse rice thoroughly, then boil it in a pot with salted water for 1-3 minutes, cover, and simmer on low heat for 12 minutes. After cooking, remove from heat and keep covered

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Sauté the Chicken

In a pan over medium heat, heat some oil, then add and sauté the minced chicken for 3-5 minutes. Add chopped ginger, season with salt and black pepper, and cook for another 1-3 minutes. Stir in miso paste, and continue cooking for 1-2 minutes.

Step 2 : Prep the Ingredients

Finely chop the ginger and half of the carrot. Finely chop the spring onion and set aside.

Step 4 : Simmer with the Veggies

Add the carrots and cook for another 3-5 minutes. Pour in the vegetable stock, sugar, mirin, rice vinegar, and soy sauce. Let everything simmer for 5-7 minutes over medium heat. While it's simmering, combine cornstarch with water to dissolve. Then, pour it into the pan and add the remaining half portion of sesame oil
and 3/4 of the spring onion. Toss everything well

Step 6 : Serve and Enjoy!

Scoop the cooked rice onto a serving plate, top with the cooked chicken mixture. Garnish with remaining spring onion and serve alongside the Japanese-style salad


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