Eve Kalinik

Miso-sesame chicken, celeriac fries & yuzu shichimi mayo



Chicken marinade

  • 4 x chicken thighs
  • 1 tablespoon mirin
  • 1/2 tablespoon tamari
  • 1/8 teaspoon ground ginger
  • 2 handfuls of rocket leaves

Celeriac fries

  • 1 x celeriac
  • 2 teaspoons corn flour
  • 1 teaspoon smoked paprika
  • 2 generous pinches sea salt
  • Pinch black pepper
  • 1 tablespoon sesame oil

Miso sesame dressing

  • 1/2 tablespoon sweet white miso paste – I used Clearspring
  • 1/2 tablespoon tahini
  • 1/2 tablespoon mirin
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sesame seeds
  • Approx 1 teaspoon water to thin

Yuzu shichimi mayo

  • 3 tablespoons mayonnaise of your choice – I used the avocado oil Hunter & Gather
  • 1 teaspoon sweet white miso paste
  • 1/4 teaspoon shichimi (or togarashi) which you can find in many major supermarkets or online
  • 1/4 yuzu juice


In a medium-large bowl add the tamari, mirin and ground ginger and stir together. Add the chicken thighs, coat well and leave to marinade for 20 mins in the fridge or longer. Preheat the oven to 220c. Line a baking tray with parchment and place the marinated chicken thighs on the tray. Roast for 30 mins. 

Preheat an air fryer to 180c. Or if not using air fryer line a baking tray with parchment paper. In a large bowl add the corn flour, smoked paprika, sea salt and black pepper and mix well. Trim off the outer layer of the celeriac. Cut into 1cm thick x 1cm wide fries and add to the bowl and coat well. Add the sesame oil and coat again. Add into the airfryer or the oven and cook for 25 mins .

Mix all the miso sesame dressing ingredients in a small bowl and set aside. Do the same with the yuzu mayo ingredients. Transfer the mayo into small dipping bowls.  

Let chicken stand for 5-10 minutes before slicing and transfer into a large bowl. Add the rocket leaves and mix well.

Plate with the chicken and rocket next to the fries and the dipping bowl. Garnish with extra sesame seeds. 

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