AT A GLANCE
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).
|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.|