Dinner

Sous-Vide Chicken Breast with Miso-Glazed Daikon & Crispy Shallot Threads

Name: Sous-Vide Chicken Breast with Miso-Glazed Daikon & Crispy Shallot Threads
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2 servings
Ingredients: 1 whole boneless, skin-on chicken breast (about 280g); Sea salt and white pepper; 2 tablespoons unsalted butter, softened; 1 teaspoon fresh thyme; 1 medium daikon radish (about 250g), peeled; 3 tablespoons miso paste (white or red); 2 tablespoons mirin; 1 tablespoon sake; 1 teaspoon caster sugar; 2 shallots, sliced into thin threads; Neutral oil for frying shallots; 4 black garlic cloves, minced; 3 tablespoons chicken stock; 1 tablespoon butter (for black garlic emulsion); Micro cilantro or shiso for garnish; Fleur de sel

A whole boneless chicken breast is sealed and gently poached in a bath to achieve perfect tenderness, then finished in a hot skillet to develop color. It rests on a bed of miso-glazed roasted daikon rounds, crowned with threads of fried shallots and a drizzle of black garlic emulsion. It's Japanese-inflected, visually composed, and technically impressive.

580calper serving 52gprotein 32gcarbs 24gfat 20min prep 45min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this