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 sauce60 ml(¼ cup) sake50 gmbrown sugar1 tbsprice wine vinegar2small garlic cloves, finely grated10 gm(about 2cm) ginger, finely grated1 kgskinless chicken thighs (about 8)Thinly sliced spring onion and lemon wedges, to serveWasabi slaw100 gmcrème fraîche100 gmmayonnaise1 tbspwasabi paste50 mllemon juice, or to taste500 gmcabbage (about ¼), shaved on a mandoline100 gmdaikon (about ¼), peeled and cut into julienne on a mandoline1telegraph cucumber, peeled and cut into julienne on a mandoline3spring onions, julienned1 cuploosely packed shiso leaves, thinly sliced
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.
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).
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.