Wasabi Chicken with Mashed Potato

Put a Japanese spin on an old favourite.
  4   20 mins


5 tbsp Japanese soy sauce
5 tbsp mirin seasoning
5 tbsp cooking Sake
3 lemon slices
3 orange slices
1-2 tsp S&B Wasabi Paste, to taste
4 chicken Maryland fillets, skin on
5 potatoes, peeled and chopped
2/3 cup (150ml) cream
2 tbsp (30g) butter
1 tsp S&B Wasabi Paste 43g, to taste
Pinch of salt, to taste


  1. To marinade, mix soy sauce, mirin, cooking sake, lemon slices, orange slices and S&B Wasabi Paste in a bowl. Add chicken and marinate in the fridge for up to 4 hours.

  2. Boil potatoes for 15 minutes or until soft. Meanwhile, place cream and butter in a separate pot, bring to boil. Mash potatoes, add cream mixture. Stir in wasabi and salt to taste. Keep warm.

  3. Preheat grill pan over medium heat. Grill chicken, skin side down, until browned. Increase heat to high, turn chicken and cook skin side up until meat is cooked through and skin is crisp.

  4. Serve mashed potato and chicken with extra S&B Wasabi Paste.