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Warm Mirin chicken and pumpkin salad
An easy salad recipe made from crisp lettuce combined with oven-cooked pumpkin or squash chunks, cherry tomatoes and mini cucumbers. Topped with fried marinated chicken strips and a Kikkoman Mirin and toasted sesame oil dressing.
Mirin-Style Sweet Cooking Seasoning
Naturally Brewed Soy Sauce
Toasted sesame oil
Marinades, Dressings & Dips
Salads
Poultry
Autumn

Total time
40 mins
Preparation time:
15 mins
Marinating time:
10 mins
Cooking time:
25 mins
Nutrition facts (per portion):
1597 kJ / 380 kcal
Fat:
16,3 g
Protein:
26,9 g
Carbohydrates:
29,8 g
Ingredients for 4 portion(s)
- 400 g pumpkin (e.g. Hokkaido)
- 4 tbsp olive oil
- ½ tsp rosemary, chopped
- 4 tbsp Kikkoman naturally brewed soy sauce
- Freshly ground pepper
- 8-10 tbsp Kikkoman Mirin-style sweet cooking seasoning
- ¼ tsp thyme, rubbed
- 400 g skinless chicken breast or thigh
- 200 g cherry tomatoes
- 2-3 mini cucumbers
- 150 g mixed salad leaves (refrigerated)
- 1 tsp mustard
- 2 tbsp Kikkoman toasted sesame oil
- 5-6 tbsp lemon juice
Preparation
- Preheat the oven to 200°C top/bottom heat (180°C convection oven). Wash the pumpkin, cut the flesh into 2 cm cubes and mix with 2 tbsp olive oil, the rosemary, 1 tbsp soy sauce, pepper and 2 tbsp Mirin. Spread the pumpkin mixture in a baking dish or on a small baking sheet and bake in a preheated oven for 10-12 minutes.
- For the marinade mix the remaining olive oil, 2 tbsp soy sauce, the thyme, pepper and 3 tbsp Mirin. Mix the chicken with the marinade and refrigerate for a short time.
- Wash the tomatoes and the cucumbers, cut the tomatoes in half and the cucumbers into thin slices or sticks. Wash the lettuce and spin dry.
- For the dressing mix the mustard, sesame oil, lemon juice, remaining soy sauce and pepper and season with the Mirin.
- Fry the chicken in a non-stick pan for 5-8 minutes until golden brown.
- Arrange the salad with the squash, tomatoes, cucumbers and warm chicken on plates, drizzle with the dressing and serve.
Tips:
- Use roasted bell pepper pieces instead of the squash.
- For a vegetarian option, substitute vegan roasted strips or tofu for the chicken.
- Garnish with roasted pumpkin or sunflower seeds.
Used products in this recipe
Total time
40 mins
Preparation time:
15 mins
Marinating time:
10 mins
Cooking time:
25 mins
Nutrition facts (per portion):
1597 kJ / 380 kcal
Fat:
16,3 g
Protein:
26,9 g
Carbohydrates:
29,8 g
Ingredients for 4 portion(s)
- 400 g pumpkin (e.g. Hokkaido)
- 4 tbsp olive oil
- ½ tsp rosemary, chopped
- 4 tbsp Kikkoman naturally brewed soy sauce
- Freshly ground pepper
- 8-10 tbsp Kikkoman Mirin-style sweet cooking seasoning
- ¼ tsp thyme, rubbed
- 400 g skinless chicken breast or thigh
- 200 g cherry tomatoes
- 2-3 mini cucumbers
- 150 g mixed salad leaves (refrigerated)
- 1 tsp mustard
- 2 tbsp Kikkoman toasted sesame oil
- 5-6 tbsp lemon juice