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Recipes

Winter Salad Bowls with Cabi’s Miso-Soy Dressing

Winter Salad Bowls with Cabi’s Miso-Soy Dressing

A balanced, nourishing bowl that sits comfortably at the table between Japanese and Western home cooking.

Ingredients for 2

1

Japanese sweet potato

1 cup

cup brussels sprouts

1

lotus root

Half a head

lettuce (or whatever green leaves you fancy!)

¼ cup

frozen edamame

2

eggs

1/2

avocado

1 boneless

chicken thigh

1 tbsp

sake

1 tbsp

mirin

2 tbsp

Cabi Umami Dashi Soy

¼ tsp

white pepper

1 cup

brown rice

Salt and pepper

2½ tbsp

Cabi Miso Glaze

1 tbsp

rice vinegar

1½ tsp

sesame oil

½ tsp

Dijon mustard

Cooking Steps

Text view only

Marinate your chicken in 1 tbsp sake, 1 tbsp mirin, 1 tbsp Cabi’s soy, ½ tsp salt, and ¼ tsp white pepper for 30 minutes.

Step 1

Marinate your chicken in 1 tbsp sake, 1 tbsp mirin, 1 tbsp Cabi’s soy, ½ tsp salt, and ¼ tsp white pepper for 30 minutes.

Rinse 1 cup of brown rice thoroughly and cook.

Step 2

Rinse 1 cup of brown rice thoroughly and cook.

Boil the edamame and lotus root for 2 minutes, or until fully cooked. Set aside.

Step 3

Boil the edamame and lotus root for 2 minutes, or until fully cooked. Set aside.

Toss the brussels sprouts and sweet potato with salt, pepper, and olive oil. Bake the brussels sprouts for 15–20 minutes, and bake the sweet potatoes for 25–30 minutes, until soft.

Step 4

Toss the brussels sprouts and sweet potato with salt, pepper, and olive oil. Bake the brussels sprouts for 15–20 minutes, and bake the sweet potatoes for 25–30 minutes, until soft.

Pan-fry chicken over medium-low heat until golden brown on both sides then bake for 5min at 400°F to fully cook.

Step 5

Pan-fry chicken over medium-low heat until golden brown on both sides then bake for 5min at 400°F to fully cook.

Boil eggs for 6½ minutes. Transfer the eggs to the ice bath for 2 minutes, then peel, quarter, and season with flaky salt and pepper.

Step 6

Boil eggs for 6½ minutes. Transfer the eggs to the ice bath for 2 minutes, then peel, quarter, and season with flaky salt and pepper.

Whisk together 2½ tbsp Cabi Miso Glaze, 2 tbsp Cabi Umami Dashi Soy, 1 tbsp rice vinegar, 1½ tsp sesame oil and ½ tsp Dijon mustard.

Step 7

Whisk together 2½ tbsp Cabi Miso Glaze, 2 tbsp Cabi Umami Dashi Soy, 1 tbsp rice vinegar, 1½ tsp sesame oil and ½ tsp Dijon mustard.

1

Marinate your chicken in 1 tbsp sake, 1 tbsp mirin, 1 tbsp Cabi’s soy, ½ tsp salt, and ¼ tsp white pepper for 30 minutes.

2

Rinse 1 cup of brown rice thoroughly and cook.

3

Boil the edamame and lotus root for 2 minutes, or until fully cooked. Set aside.

4

Toss the brussels sprouts and sweet potato with salt, pepper, and olive oil. Bake the brussels sprouts for 15–20 minutes, and bake the sweet potatoes for 25–30 minutes, until soft.

5

Pan-fry chicken over medium-low heat until golden brown on both sides then bake for 5min at 400°F to fully cook.

6

Boil eggs for 6½ minutes. Transfer the eggs to the ice bath for 2 minutes, then peel, quarter, and season with flaky salt and pepper.

7

Whisk together 2½ tbsp Cabi Miso Glaze, 2 tbsp Cabi Umami Dashi Soy, 1 tbsp rice vinegar, 1½ tsp sesame oil and ½ tsp Dijon mustard.

A bottle of Miso Glaze sauce with a red cap on a plain background.

As seen on this recipe

Miso Glaze - $12.99

Miso Glaze is bold yet subtle, a real sensory experience! We’ve mixed peppery kick with some sweet miso which gives a nice and unexpected balance. It’s an easy-to-achieve restaurant-quality experience from the comfort of your home.

Add To Cart - $12.99

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