Gingered Teriyaki Chicken and Hijiki Salad

Total time excludes marinating time. Leaving the skin on keeps the chicken flesh moist, but you can remove the skin before eating. The marinade can also be used for meat or fish. You can substitute bone-in chicken thigh, chicken legs or boneless chicken breasts. You may prefer to remove or leave the skin on. You can use other types of miso. Miso paste varies in salt content, please adjust the amount according to your taste. There are unpasteurized and organic miso pastes that are now widely available. Pure black sesame was used in this recipe. You can use the Japanese mandoline to julienne the carrots. OTHER COOKING METHOD: To bake, preheat oven to 350 F (175 C). Bake chicken with a little bit of the marinade, uncovered, until the chicken is no longer pink. To pan fry, heat about 2 tbsp of oil in skillet over medium-high heat and add chicken pieces, skin side down and cook until lightly brown, turn to other side and do the same. Discard excess oil from the pan and add the marinade sauce. Cover and reduce heat to low and cook until chicken is no longer pink. Remove the lid, let remaining marinade sauce evaporate. Slice the chicken or serve whole and transfer on a plate. Pour thickened sauce over the chicken. HIJIKI: Hijiki contains the most calcium of any of the sea vegetables (gram per gram, it contains 14 times more than milk.) They also contain an abundance of other trace elements, protein and B vitamins. Eaten alone, hijiki can be pretty strong in flavor. It is best combined with other foods. They are also used in stir-fries and slow cooking.