These lettuce wraps with chicken are quick and easy to make. If you’re on a low carb diet, you could cook up a big batch of miso chicken on Sunday night to keep in the fridge. Reheat, wrap with lettuce leaves, and that’s it– Monday’s lunch is ready!
Asian-style Lettuce Wraps
In Japan and Korea, people have been eating lettuce wraps long before low carb diets became popular in the West.
My introduction to lettuce wraps must have been at Tonchang, a Korean barbecue restaurant in Shin-Ookubo, Tokyo’s Koreatown.
Thick strips of fatty pork belly, called samgyeopsal, are grilled right in front of you at your table.
After the long strips are cut into bite-sized pieces with kitchen scissors, you wrap the pork inside a big, fresh leave of lettuce. Add in kimchi, slices of garlic, and maybe some spicy chili miso sauce. Then, using your hands, you can dip it in sesame oil with black pepper.
I first discovered the Japanese version of wraps at a “secret restaurant” tucked around the corner of a secluded side street in my old neighborhood, Omotesando. I took my girlfriend there on a dinner date specifically to eat the miso pork cabbage wraps with saké.
If this is all new to you, boy, are you in for a treat…
Miso-Flavored Minced Chicken
The meat in these lettuce wraps is called nikumiso in Japanese. Typically, pork is more commonly used. I switched to chicken because I’m trying to limit the number of meals I eat with red meat (climate change).
I won’t lie, the original pork version is just as good if not better. I’ll still eat it on occasion.
This is a great recipe to try with leftover ground chicken, pork, or even turkey after Thanksgiving.
It’s what you’ll want the day after Thanksgiving:
a light meal that’s simple to prepare and won’t make a big mess in the kitchen.
Instead of making turkey sandwiches, why not try out some Japanese finger food?
(You’ll have the recipe perfected in time for watching the 2020 Tokyo Summer Olympics.)
The ABCs of Japanese Cooking
Traditional recipes for nikumiso usually call for a combination of saké, sugar, and/or mirin, which also adds sweetness.
In Japanese, there’s a mnemonic to remember the order of adding seasonings:
Sa is for satou, sugar. Shi for shio