Name: Chicken teriyaki with wasabi slaw
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 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

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).

Ingredients

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

Method

1.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.

2.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).

3.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.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

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