Nagoya-style Arepa Andina

Ingredients

In the original Colombian Arepa Andina, the filling typically consists of shredded beef or pork, while the Nagoya-style version incorporates miso-marinated grilled chicken. Additionally, the traditional Colombian arepas are usually served with avocado and cheese, but in this adaptation, they are topped with a tangy cabbage slaw and spicy mayo sauce, inspired by Nagoya cuisine. We alse have the original recipe for Arepa andina, so you can check it out.

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 ½ cups (355ml) water 1 ½ cups (355ml) water
• 1 teaspoon salt 1 teaspoon salt
• 1 pound (450g) boneless, skinless chicken breasts 1 pound (450g) boneless, skinless chicken breasts
• 2 tablespoons miso paste 2 tablespoons miso paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cups shredded cabbage 2 cups shredded cabbage
• ¼ cup mayonnaise ¼ cup mayonnaise
• 1 tablespoon sriracha sauce 1 tablespoon sriracha sauce
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 30g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the cornmeal, water, and salt. Mix until a dough forms. Let it rest for 10 minutes.
2. 2.
   Meanwhile, in a separate bowl, whisk together the miso paste, soy sauce, and mirin. Add the chicken breasts to the marinade and let them marinate for at least 30 minutes.
3. 3.
   Heat a grill or grill pan over medium-high heat. Remove the chicken from the marinade, shaking off any excess, and grill for 6-8 minutes per side, or until cooked through. Let it rest for a few minutes, then slice it into thin strips.
4. 4.
   In a small bowl, combine the mayonnaise and sriracha sauce to make the spicy mayo sauce. Season with salt and pepper to taste.
5. 5.
   In a separate bowl, toss the shredded cabbage with a pinch of salt.
6. 6.
   Divide the cornmeal dough into 8 equal portions and shape each portion into a thick disc.
7. 7.
   Heat the vegetable oil in a large non-stick skillet over medium heat. Cook the arepas for 4-5 minutes on each side, or until golden brown and crispy.
8. 8.
   To assemble, slice each arepa in half and fill it with the grilled chicken strips. Top with the shredded cabbage and drizzle with the spicy mayo sauce.
9. 9.
   Serve the Nagoya-style Arepa Andina warm and enjoy!

Treat your ingredients with care...

• Miso paste — Look for miso paste in Asian grocery stores or the international section of your local supermarket. Choose a mild or medium miso paste for this recipe.
• Cornmeal — Use fine or medium-grind cornmeal for the arepas. Avoid using cornmeal labeled as "corn flour" or "cornstarch" as they have different textures.

Tips & Tricks

• If you don't have a grill or grill pan, you can cook the chicken in a regular skillet or bake it in the oven.
• Customize the spiciness of the mayo sauce by adjusting the amount of sriracha to your taste.
• For added flavor, you can toast the cornmeal in a dry skillet before mixing it with water to make the dough.
• Experiment with different fillings such as grilled shrimp or marinated tofu for a vegetarian option.
• Leftover arepas can be reheated in a toaster or oven for a crispy texture.

Serving advice

Serve the Nagoya-style Arepa Andina as a main course accompanied by a fresh green salad or steamed vegetables. It can also be enjoyed as a handheld snack or appetizer.

Presentation advice

Arrange the filled arepas on a platter, garnishing them with a sprinkle of chopped fresh cilantro or green onions for a pop of color. Serve with extra spicy mayo sauce on the side for dipping.