Yield
4-6
Prep Time
35mins
Cook Time
15mins
Difficulty Level
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Ingredients

  • 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

TEMPURA

  • Oil, for deep-frying
  • 150 g packet tempura flour
  • 1 bunch broccolini, trimmed

WAFU SALAD

  • 1 eschalot, grated
  • 1 tbsp soya sauce
  • 1 tbsp rice vinegar
  • 2 cups shredded cabbage
  • 1 carrot, finely shredded
01.

In a small bowl, combine chicken, sauce and oil. Marinate 30 mins.

02.

Thread onto small soaked bamboo skewers.

03.

Heat frying pan on high. Cook skewers 5 to 6 mins, turning, until cooked through. Sprinkle with sesame seeds to serve.

TEMPURA

01.

In a deep-fryer or saucepan, heat oil on high, 180 C. Prepare batter following packet instructions. Dip broccolini in batter, shaking off excess.

02.

Deep-fry 2 to 3 mins. Drain on paper towel. Season.

SALAD

01.

In a bowl, whisk eschalot, soya sauce and vinegar together. Add cabbage and carrot.

02.

Arrange skewers, tempura and salad on a large platter with rice.

03.

Accompany with soya sauce, wasabi, ginger and mayo. Serve with miso soup.

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