Chicken teriyaki with wasabi slaw

AT A GLANCE

  • Serves 4 people

To add that hibachi flavour without the fuss, char the marinated chicken on a wire rack set over a gas flame instead of in a pan before you roast it (it will need a little longer in the oven).

  • 60 ml (¼ cup) soy sauce
  • 60 ml (¼ cup) sake
  • 50 gm brown sugar
  • 1 tbsp rice wine vinegar
  • 2 small garlic cloves, finely grated
  • 10 gm (about 2cm) ginger, finely grated
  • 1 kg skinless chicken thighs (about 8)
  • Thinly sliced spring onion and lemon wedges, to serve
  •  
  • Wasabi slaw
  • 100 gm crème fraîche
  • 100 gm mayonnaise
  • 1 tbsp wasabi paste
  • 50 ml lemon juice, or to taste
  • 500 gm cabbage (about ¼), shaved on a mandoline
  • 100 gm daikon (about ¼), peeled and cut into julienne on a mandoline
  • 1 telegraph cucumber, peeled and cut into julienne on a mandoline
  • 3 spring onions, julienned
  • 1 cup loosely packed shiso leaves, thinly sliced
01   Preheat oven to 200°C. Whisk soy, sake, sugar, vinegar, garlic and ginger in a bowl until sugar dissolves. Add chicken, massage to coat well and marinate for 5 minutes.
02   Heat a barbecue or char-grill pan to high heat. Drain chicken from marinade and grill, turning occasionally, until charred (4-5 minutes). Transfer to a baking tray, drizzle with remaining marinade, and roast until juices run clear when pierced with a skewer (8-10 minutes).
03   For wasabi slaw, whisk crème fraîche, mayonnaise, wasabi and lemon juice in a bowl and season to taste. Add cabbage, daikon, cucumber, spring onion and shiso and toss to combine. Sprinkle chicken and wasabi slaw with spring onion and serve with lemon wedges.

Topics:

CABBAGE, SAKE, CHICKEN, MAIN, FAST, DAIKON

Recipe:

MAX ADEY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Nov 2017

Nov 2017

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