Categories: Asian
Ingredients
- 2 Boneless, Skin-On Chicken Breasts
- 1 bunch Kale
- 1 Turnip
- 1 lb Sweet Potato
- 2 Tbsps Mayonnaise
- 2 Tbsps Sushi Sauce
- 1 Tbsp Rice Vinegar
- 1 Tbsp Sweet White Miso Paste
- 1 tsp Furikake
Directions
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Preheat the oven to 450°F. Heat a medium pot of water to boiling on high. Wash and dry the sweet potato and turnip. Halve the sweet potato lengthwise, then cut crosswise into 1/4-inch-thick pieces. Peel the turnip; halve lengthwise, then cut crosswise into 1/4-inch-thick pieces. Place the sweet potato and turnip on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in a single, even layer. Roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
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While the vegetables roast, wash and dry the kale. Remove and discard the kale stems; thinly slice the leaves. In a bowl, whisk together the miso paste, vinegar, and a drizzle of olive oil until smooth. Add the kale and season with salt and pepper. Stir to throughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
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While the kale marinates, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium high until hot. Add the seasoned chicken, skin side down, and cook, loosely covering the pan with aluminum foil, 4 to 6 minutes on the first side, or until the skin is browned and crispy. Flip and cook 3 to 4 minutes, or until the chicken is cooked through. Transfer to a cutting board.
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While the chicken cooks, rest a strainer (or colander) over the pot of boiling water, making sure the water doesn’t reach the bottom of the strainer. Working in batches if necessary, place the buns in the strainer; cover with the lid of the pot. Steam 3 to 5 minutes, or until softened and puffy. Carefully transfer to a work surface.
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While the buns steam, in a bowl, combine the mayonnaise and sushi sauce. Season with salt and pepper to taste.
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When cool enough to handle, thinly slice the cooked chicken crosswise. Gently open each steam bun; evenly spread with a thin layer of the sauce. Divide the sliced chicken and as much of the marinated kale as you like among the buns (you will have extra kale). Divide 2/3 of the assembled steam buns between 2 dishes. Serve with 2/3 of the roasted vegetables and 2/3 of the remaining kale on the side (you will have extra). Garnish the vegetables with the furikake. Enjoy!