Make Chef Shota Nakajima's Teriyaki Chicken And Watermelon Salad With Miso Honey Dressing

Try these recipes at home!
Posted on Aug 10, 2021 | 11:00am
Chef Shota Nakajima appeared on our show and taught our hosts how to make his Teriyaki Chicken and Watermelon Salad with Miso Honey Dressing. 

Make these delicious recipes for yourself below:

Teriyaki Chicken (4 Servings)

Ingredients:
4 Boneless chicken thighs with skin on
Teriyaki Sauce (recipe below)

Directions:
Marinate the meat in the cooled teriyaki sauce for at least four hours or overnight. Remove chicken from marinade and place directly onto a hot grill skin side down to get nice char marks. Flip chicken over for grill marks on the other side, cook another few minutes until cooked through. 

Serve grilled chicken with rice on the side and drizzle teriyaki sauce over the top. 

Teriyaki Sauce

Ingredients:
Soy sauce: 2 cups
Sugar: 1 cup
Mirin: 1 cup
Honey: 2 tablespoons
Garlic puree: 1 tablespoon
Ginger puree: 1 tablespoon
Tahini sesame paste: 1 tablespoon
Nutritional yeast: 1 teaspoon
Apple cider vinegar: 1 teaspoon
Ground sesame seeds: 1 teaspoon
Ground white pepper: 1 teaspoon

Directions:
Whisk together and bring all to a boil over medium heat. Then let cool. Reserve half a cup for serving and the rest for your marinade. 

Watermelon Salad with Miso Honey Dressing (1 Serving)

Ingredients:
Watermelon - 3/4 inch diced: 1 pint
English cucumber - thin half-moons: a few slices
Feta: a sprinkle
Shichi-mi: 1 teaspoon
Miso honey dressing (below): 1 tablespoon
Black pepper: 1 pinch
Mint: a few leaves
Sunflower seeds: 1 tablespoon

Directions:
Toss all ingredients together leaving out the mint and sunflower seeds. Place in a serving bowl and top with sunflower seeds and mint leaves.

Miso Honey Dressing

Ingredients:
Miso paste :1/3 cup
Honey: 1/3 cup
Ginger: 1 tablespoon
Rice vinegar: 2 cups
Blended oil: 3 cups
Salt: 1 1/2 tablespoons
Sesame oil: 1 tablespoon

Directions:
In a bowl add miso paste, honey, vinegar, salt, and ginger together and blend with a whisk. Slowly whisk in blended oil and sesame oil until emulsified.