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1
Preheat oven to 350 .Season chicken breasts very lightly with salt and cracked black pepper. Combine garlic, soy and ginger in a small bowl. Stir and rub over chicken.
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2
Heat a large skillet and add sesame oil and 1 tsp. vegetable oil. When oil is hot, add chicken and sear until golden, about 3 minutes per side. Alternately, rub chicken with sesame oil and grill on BBQ.
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3
Transfer chicken to a small roasting pan and bake for about 10-12 minutes or until juices run clear.
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4
Sushi Rice:At this point, prepare the sushi rice by covering rinsed rice with water in small pot Bring water to boil and boil 1 minute.
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5
Reduce to lowest heat and simmer 10 minutes, covered securely. Do not open.
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6
Remove from heat and let stand 5 minutes. Combine mirin and sugar in a small bowl and pour over rice, stirring with a wooden spoon.
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7
Sauce:Meanwhile, return same pan that chicken was seared in, to medium heat and add 1 Tbsp. of vegetable oil. Saute the onion until soft, about 3 minutes. Add the chicken stock, mirin and soy sauce.
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8
Reduce for 2 minutes and add the barley malt, if desired, the miso, carrots and the green onions. Stir well and simmer for 1 minute, just to blend flavours.
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9
Season to taste.
