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Lettuce Wraps with Chicken (Miso-Flavored)

Course Main Course, Side Dish
Cuisine Japanese
Keyword diet, easy, healthy, light meal, low-carb, miso, no added sugar
Prep Time 15 minutes
Cook Time 10 minutes
Servings 2
Author Matt

Ingredients

  • 3/4 cup Japanese sweet potato cubed
  • 1 onion medium size
  • 1/2 cup lotus root (renkon) cubed
  • 1/3 red pepper finely chopped
  • 1 knob fresh ginger grated
  • 2 cloves garlic finely chopped
  • 2 1/2 tsp sesame oil
  • 1 tsp soy sauce or gluten-free alternative
  • 2 tsp miso
  • 1/2 cup water
  • 2 tbsp sake optional
  • fresh lettuce leaves
  • perilla leaves (shiso) thinly sliced to garnish

Instructions

Prep (Sweet Potato)

  1. Cut Japanese sweet potato into approximately 3/4 inch (2 cm) slices.

    lettuce wrap recipe
  2. Fill small sauce pan halfway with water and add slices of sweet potato. Turn stove on high; bring water to a boil.

  3. Reduce heat if water begins to boil over.

  4. After 4-5 minutes, poke sweet potato slices with fork.

  5. Once fork pokes through the sweet potato easily, remove from water with a strainer. Set aside.

  6. Later, when sweet potato has cooled, cut into small cubes.

Prep (Vegetables and Minced Chicken)

  1. Remove peel and chop onion (see size in photo) and finely chop garlic.

    how to make chicken lettuce wrap
  2. Peel and finely grate ginger.

    Japanese lettuce wrap ingredients
  3. Peel and chop lotus root into 1 cm wide slices and then into small cubes.

    lettuce wraps with chicken and lotus root
  4. Finely chop red pepper.

  5. Thinly slice perilla (shiso) leaves to garnish.

  6. Spoon miso into a small dish and mix with water.

Cooking

  1. Turn stove on. Add sesame oil to pan on low heat.

  2. Add chopped onion to fry pan. Stir occasionally.

  3. Once the onion begins to soften, add finely chopped garlic to the fry pan.

  4. Once garlic begins to turn golden brown (1- 2 minutes), add chopped lotus root and finely chopped red pepper.

  5. Once all the added vegetables have softened (another 1 - 2 minutes), add finely grated ginger and minced chicken.

  6. Continue to cook on low heat, stirring occasionally, until the chicken is fully cooked.

  7. Finally, add the cubes of sweet potato and stir.

    lettuce wraps with chicken and sweet potato
  8. Add soy sauce (or gluten-free alternative) to the fry pan. Stir.

  9. And then add the mix of miso and water. Stir in.

  10. Add sake (optional). Stir.

  11. Continue to cook. Once most of the liquid has boiled off, turn off heat.

  12. Serve in a bowl (or directly onto the lettuce).

    lettuce wrap with meat

Garnish and Dipping Sauce (Optional)

  1. Scoop nikumiso on top of each lettuce leaf.

    lettuce wrap chicken
  2. Garnish with sliced perilla (shiso).

    lettuce wrap with chicken
  3. Mix rice wine vinegar and freshly ground black pepper to make a dipping sauce.

    chicken lettuce wrap with dipping sauce

Recipe Notes

Miso: I used organic Hikari brand koji miso.

Vegetables: if you do not have access to lotus root or Japanese sweet potato, you can substitute any vegetable that you would like: zucchini, green onion, carrot, or mushroom.

If you are on a low carb diet, you may want to substitute these starchy vegetables (lotus root and sweet potato) out for lower carb options.

Soy sauce: to make this recipe gluten-free, use gluten-free soy sauce, gluten-free tamari, coconut aminos, or liquid aminos.