Chicken Sandwich

Ingredients

2 servings

• 2 white bread
• *Butter
• Grain mustard
• 180g Chicken thigh
• salt and pepper

Miso sauce:

• Miso 1/2 tbsp
• Sake 1/2 tbsp
• 1 tsp Grated garlic
• 1 tsp Water
• Purple onion
• Lettuce
• Sliced cheese
• Mayonnaise
• Carrot lape
• 1 small carrot
• 1/2 tsp salt
• 1/2 tbsp Olive oil
• 1/2 tbsp Honey
• 1/2 tbsp Vinegar (anything you like is fine)

【Directions】

Prepare Carrot Salad.

Peel the carrots and julienne them. Sprinkle with salt and let sit for 30 minutes, then squeeze out excess moisture tightly.

(You can either thinly slice with a slicer and then julienne, or thinly slice diagonally with a knife and then julienne to 1-2mm thickness.)

Mix the seasonings, and toss with the carrots.

It can last in the refrigerator for about a week.

① Pierce the entire chicken with a fork and season with salt and pepper.

② Heat a frying pan and cook the chicken, starting with the skin side down.

③ Once it has grill marks, flip to cook the other side, then turn off the heat when fully cooked.

④ Mix the miso sauce well, add it to the chicken in the pan, and coat.

Bake lightly on both sides.

The teriyaki chicken is done. Let it cool.

⑤ Spread butter on the bread and then apply grain mustard on top.

Place a slice of cheese.

⑥ On one slice of bread, layer teriyaki chicken, carrot salad, onion, mayonnaise, and lettuce in order.

⑦ Place the other slice of bread on top and press lightly with your hands, then wrap it with parchment paper.

*When it seems dry, wrapping with plastic wrap can help keep it moist.

⑧ Let it sit for a moment, then cut in half, and it's ready!