- 500 g chicken thigh fillets, thinly sliced
- ¼ cup teriyaki sauce
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 3 cups cooked sushi rice
- Soya sauce, wasabi, pickled ginger,
- Japanese mayonnaise, instant miso
- soup, to serve
- Oil, for deep-frying
- 150 g packet tempura flour
- 1 bunch broccolini, trimmed
- 1 eschalot, grated
- 1 tbsp soya sauce
- 1 tbsp rice vinegar
- 2 cups shredded cabbage
- 1 carrot, finely shredded
In a small bowl, combine chicken, sauce and oil. Marinate 30 mins.
Thread onto small soaked bamboo skewers.
Heat frying pan on high. Cook skewers 5 to 6 mins, turning, until cooked through. Sprinkle with sesame seeds to serve.
In a deep-fryer or saucepan, heat oil on high, 180 C. Prepare batter following packet instructions. Dip broccolini in batter, shaking off excess.
Deep-fry 2 to 3 mins. Drain on paper towel. Season.
In a bowl, whisk eschalot, soya sauce and vinegar together. Add cabbage and carrot.
Arrange skewers, tempura and salad on a large platter with rice.
Accompany with soya sauce, wasabi, ginger and mayo. Serve with miso soup.