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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz 26. Ingredients Method Spinach rolls with sesame 1. Wash the spinach very well, keeping the roots intact. Place into a perforated steam container. 2. Place into the steam oven and Steam at 100°C for 2 minutes, or until wilted. Refresh in iced water. 3. Drain the spinach, remove the roots and lay on a clean tea towel, reorganising the spinach so half the stems are facing each direction. Gently squeeze excess water out. Roll into a tight cylinder and cut into 8 pieces. 4. Combine the tamari, vinegar and sesame oil in a bowl. 5. Drizzle the dressing and sesame seeds over the spinach rolls just before serving. This dish can be served at room temperature. Karaage chicken 1. Combine the chicken, ginger, garlic, tamari and mirin and marinate in the fridge for at least 3 hours. 2. Drain the chicken and lightly toss in the potato starch, shaking off any excess. 3. Place the chicken on a grilling and roasting insert in a universal tray. Spray liberally with oil. 4. Preheat the combi steam Pro oven on Combi mode: Fan Plus at 220°C + 0% moisture. 5. Place the tray on shelf level 2 and cook for 10 minutes. Turn the chicken over and continue to cook for a further 10 minutes, or until crisp and golden brown. To serve 1. Sprinkle the togarashi on the steamed rice. Serve the chicken with pickled cucumbers, salt, lemon wedges and Japanese mayonnaise. Hints and tips • Using this method in the combi steam Pro oven creates an environment to “fry” the chicken using hot air and less fat. • This recipe was tested in a 45 cm combi steam oven. If you own a 60 cm model, cook the chicken on shelf level 4. • The rice can be cooked in the steam oven, or in the steam oven with microwave. Spinach rolls with sesame 1 large bunch spinach with stems (approximately 200 g) 3 tsp tamari 3 tsp rice wine vinegar 1 tsp sesame oil 1 ½ tsp white sesame seeds Karaage chicken 600 g chicken thigh fillets, cut into 2 cm cubes 2 cm piece fresh ginger (10 g), finely grated 2 garlic cloves, crushed 60 ml (¼ cup) tamari 1 tbsp (20 ml) mirin 200 g (1 cup) potato starch Vegetable oil in a spray bottle To serve Steamed short grain Japanese rice Togarashi Pickled Japanese cucumber Salt flakes 1 lemon, cut into wedges Japanese mayonnaise Appliance / Function Steam, Combi mode and Vacuum sealing drawer Miele accessories Vacuum sealing bags, steam containers, grilling and roasting insert and Universal tray Serves 4 Preparation time 45 minutes, plus marinating and pickling time Cooking time 25 minutes Karaage chicken with spinach and pickled cucumbers Scan the QR codes below to discover more recipes using different levels of steam Beef rendang Pork ribs with BBQ sauce and peach salad Michael Meredith’s Middle Eastern meatballs