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lettuce wraps with chicken

Lettuce Wraps with Chicken (Miso-Flavored)

Matt
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course, Side Dish
Cuisine Japanese
Servings 2

Ingredients
  

  • ¾ cup Japanese sweet potato cubed
  • 1 onion medium size
  • ½ cup lotus root (renkon) cubed
  • ⅓ red pepper finely chopped
  • 1 knob fresh ginger grated
  • 2 cloves garlic finely chopped
  • 2 ½ tsp sesame oil
  • 1 tsp soy sauce or gluten-free alternative
  • 2 tsp miso
  • ½ cup water
  • 2 tbsp sake optional
  • fresh lettuce leaves
  • perilla leaves (shiso) thinly sliced to garnish

Instructions
 

Prep (Sweet Potato)

  • Cut Japanese sweet potato into approximately ¾ inch (2 cm) slices.
    lettuce wrap recipe
  • Fill small sauce pan halfway with water and add slices of sweet potato. Turn stove on high; bring water to a boil.
  • Reduce heat if water begins to boil over.
  • After 4-5 minutes, poke sweet potato slices with fork.
  • Once fork pokes through the sweet potato easily, remove from water with a strainer. Set aside.
  • Later, when sweet potato has cooled, cut into small cubes.

Prep (Vegetables and Minced Chicken)

  • Remove peel and chop onion (see size in photo) and finely chop garlic.
    how to make chicken lettuce wrap
  • Peel and finely grate ginger.
    Japanese lettuce wrap ingredients
  • Peel and chop lotus root into 1 cm wide slices and then into small cubes.
    lettuce wraps with chicken and lotus root
  • Finely chop red pepper.
  • Thinly slice perilla (shiso) leaves to garnish.
  • Spoon miso into a small dish and mix with water.

Cooking

  • Turn stove on. Add sesame oil to pan on low heat.
  • Add chopped onion to fry pan. Stir occasionally.
  • Once the onion begins to soften, add finely chopped garlic to the fry pan.
  • Once garlic begins to turn golden brown (1- 2 minutes), add chopped lotus root and finely chopped red pepper.
  • Once all the added vegetables have softened (another 1 - 2 minutes), add finely grated ginger and minced chicken.
  • Continue to cook on low heat, stirring occasionally, until the chicken is fully cooked.
  • Finally, add the cubes of sweet potato and stir.
    lettuce wraps with chicken and sweet potato
  • Add soy sauce (or gluten-free alternative) to the fry pan. Stir.
  • And then add the mix of miso and water. Stir in.
  • Add sake (optional). Stir.
  • Continue to cook. Once most of the liquid has boiled off, turn off heat.
  • Serve in a bowl (or directly onto the lettuce).
    lettuce wrap with meat

Garnish and Dipping Sauce (Optional)

  • Scoop nikumiso on top of each lettuce leaf.
    lettuce wrap chicken
  • Garnish with sliced perilla (shiso).
    lettuce wrap with chicken
  • Mix rice wine vinegar and freshly ground black pepper to make a dipping sauce.
    chicken lettuce wrap with dipping sauce

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. 
Keyword diet, easy, healthy, light meal, low-carb, miso, no added sugar
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