• ½ cup (150g) Kewpie mayonnaise
• 2 tbs white miso paste
• ½ tbs mirin
• 4 Turano Soft Sub Rolls
• Leftover cooked chicken, meat shredded, bones and skin discarded
• ¼ red cabbage, thinly sliced
• ½ bunch coriander, leaves picked
• 1 chilli, thinly sliced

Pickles
• ½ cup (125ml) rice wine vinegar
• 2 tbs sugar
• 2 tsp salt
• 1 carrot, trimmed, thinly sliced (we used a mandoline)
• ½ bunch radishes, trimmed, thinly sliced (we used a mandoline)

① For the quick pickles, place vinegar, ½ cup (125ml) water, sugar, and salt in a pan over high heat. Bring to a boil and simmer for 1 minute or until sugar and salt have dissolved. Set aside to cool.
② Place vegetables into a container, pour over cooled pickling liquid and turn to coat. Pickle for 10 minutes or longer if time allows.
③ Place mayonnaise, miso and mirin into a small bowl and whisk to combine. To assemble, spread mayonnaise on lower half of each Soft Sub Roll. Fill each with drained pickles, chicken, cabbage, coriander and chilli (if using), and serve.
④ To assemble, spread mayonnaise on the lower half of each Soft Sub Roll. Fill each with drained pickles, chicken, cabbage, coriander and chilli (if using), and serve.