1In a small bowl, combine chicken, sauce and oil. Marinate 30 mins.
2Thread onto small soaked bamboo skewers.
3Heat frying pan on high. Cook skewers 5 to 6 mins, turning, until cooked through. Sprinkle with sesame seeds to serve.
1 In a deep-fryer or saucepan, heat oil on high, 180 C. Prepare batter following packet instructions. Dip broccolini in batter, shaking off excess.
2Deep-fry 2 to 3 mins. Drain on paper towel. Season.
1In a bowl, whisk eschalot, soya sauce and vinegar together. Add cabbage and carrot.
2Arrange skewers, tempura and salad on a large platter with rice.
3Accompany with soya sauce, wasabi, ginger and mayo. Serve with miso soup.