serves
4-6
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
In The Middle
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 6 chicken cutlets, bone in and skin on
- 6 thick green spring onions, cut into 5 cm lengths
- salt, to season
- 1 tbsp vegetable oil
- shichimi togarashi (Japanese seven spice), to serve
Grilled chicken tare (makes extra)
- 200 ml soy sauce
- 100 ml sake
- 100 ml mirin
- 100 g sugar
- 1 garlic clove, unpeeled
- 3 slices ginger
Resting time: 5 minutes
Instructions
- Heat a barbecue grill over high heat.
- For the grilled chicken tare, remove the bones from the chicken cutlets, place the bones on the grill and cook, turning regularly until browned. Transfer the bones to a small saucepan, then add the soy sauce, sake, mirin, garlic and ginger. Bring to a simmer and cook for 10 minutes or until reduced and glossy. Strain out the solids and set aside.
- Season the chicken cutlets and spring onions with salt and drizzle with a little oil. Grill the chicken for about 8 minutes, turning once or twice until the chicken is cooked to your liking. If you like, baste the chicken with a little sauce during the last 1 -2 minutes of cooking. Rest for 5 minutes. Grill the spring onions until lightly charred and tender.
- To serve, thickly slice the chicken and transfer to a warm serving plate with the spring onions. Drizzle with a little tare and serve with the shichimi togarashi. Any remaining tare will keep refrigerated for a few weeks.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
In The Middle
