Grilled chicken, broccoli, soy beans and wasabi
Photo by Anna Maxwell
On a recent trip to Japan I experienced some amazing yakitori, which has inspired me to try to capture those flavours with the dish here. I really loved how every part of the chicken was used — the skin, giblets, liver and thigh. I’ve decided to use just the thigh and hearts for this recipe.
|3 Tbsp||Light soy sauce|
|2 tsp||Runny honey|
|1 Tbsp||Sesame oil|
|4 pieces||Chicken thighs, free range, skin on, approx. 150g each|
|1 head||Broccoli, cut into small florets|
|50 g||Fresh ginger, diced|
|2 cloves||Garlic, minced|
|5||Shallots, cut into small dice|
|1 cup||Soy bean oil|
|1 Tbsp||Rice wine vinegar|
|1 tsp||White miso paste, from supermarkets|
|1 dash||Wasabi paste, to taste|
- Mix the soy sauce, honey and sesame oil together. Mix through the chicken and hearts, cover and refrigerate for 30 minutes.
- Saute the broccoli florets in oil to slightly char the outside. Remove from the pan.
- Place ginger, garlic, shallots and soy bean oil in a small saucepan. Cook over medium heat until soft — do not brown. Cool. Once cool, whisk in rice wine vinegar, miso paste and wasabi.
- For the puree, roast butternut with a drizzle of olive oil until soft (approximately 30 minutes). Once cooked, blend until smooth using a food processor and season to taste with salt.
- Heat a non-stick fry pan and cook the chicken, skin side down until golden (careful not to burn it). Finish off the chicken in the oven for 5 minutes at 170C.
- For the hearts, quickly grill to medium-rare.
- To serve, spoon butternut puree into centre of 4 plates. Place chicken, skin side up, on top. Mix dressing through broccoli, edamame and spring onions and spoon over chicken. Cut hearts in half and place on top. Sprinkle with sesame seeds.