Ingreadient :

• 2 x 200g chicken breasts
• 300g miso
• 300g caster sugar
• 100ml sake
• 100ml mirin
• 1 leek, julienned
• 300g baby leaf spinach
• 2 tbsp olive oil
• 2 tsp truffle oil
• 1 tbsp yuzu
• 2 tbsp parmesan, grated
• 2 tbsp dried miso

Direction :

1. Pour the miso, sugar, sake and mirin in a pan, bring it to the boil, and then simmer this for three minutes. Allow this to cool.
2. Pour half of the sauce over the chicken and marinade it in the fridge for three days. The remaining sauce can be kept in an airtight jar for a month in the fridge.
3. Put the chicken onto a tray and grill for eight minutes.
4. Pop the marinade in a pan and reduce by half.
5. For the salad, deep fry the leeks until crisp, and drain. Whisk the oils together, add the yuzu and miso, mix, then spoon over the spinach. Top with leeks and parmesan and mix well.