Ingredients

• 1 1/3 pounds chicken breast cut into pieces 2 inches long a 2 inches wide
• 8 to 10 romaine lettuce leaves
• 1/2 cup grated daikon
• 2 cups cooked white rice
• 2 tablespoons soy sauce
• 3 tablespoons sugar
• 1 tablespoon corn syrup
• 3 tablespoons chili paste
• 2 tablespoons finely chopped garlic
• 3 tablespoons scallions, cut on the bias
• 1 teaspoon pepper
• 1/2 teaspoon ginger juice
• 1/2 cup Japanese light miso
• 1/2 cup Korean dark miso
• 1/4 cup red chili paste
• 1 tablespoon minced garlic
• 1 tablespoon vegetable oil
• 1 tablespoon sugar

Instructions

1. For the Miso Paste: Mix all the ingredients together until a nice paste is formed. Reserve.
2. PROCEDURE: Mix all the marinade ingredients together until they are well combined. Add the chicken and marinate for 8 hours. Prepare the charcoal grill. When the coals are glowing, place the chicken and grill for approximately 10 minutes. Place the grilled meat on Romaine lettuce leaf with rice, miso paste, and grated daikon. Roll up the lettuce leaf, making sure the ends are secure, and eat like a wrap.