Nic Watt

Teriyaki Baby Chicken and Shiitake Rice

Preparation info
  • Serves —

    2

    • Difficulty

      Medium

    • Ready in

      40 min

Appears in
Masu: Fresh, contemporary, accessible Japanese for the home cook
Masu

By Nic Watt

Published 2016

  • About

This is a great dish. It brings together classic and simple teriyaki chicken and then dials it up into an elegant and refined dish, packed full of flavour. I like to make this as a lunch special at Masu and add my chilli cucumber pickle.

Ingredients

Shiitake rice

  • 1 teaspoon ginger paste
  • 1 clove garlic
  • 1

Method

Heat your barbecue to hot.

To a food processor, add the ginger paste, garlic, mirin and soy sauce. Purée until smooth, then add the finely chopped shallot.

Mix the cooked sushi rice and shiitake in a bowl, then add the garlic purée and mix until evenly combined. Shape into two neat balls.

Line the inside of the chickens with the shiso leaves, then add the seasoned rice b