5 tbsp Japanese soy sauce5 tbsp mirin seasoning5 tbsp cooking Sake3 lemon slices3 orange slices1-2 tsp S&B Wasabi Paste, to taste4 chicken Maryland fillets, skin on5 potatoes, peeled and chopped2/3 cup (150ml) cream2 tbsp (30g) butter1 tsp S&B Wasabi Paste 43g, to tastePinch of salt, to taste
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.
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.
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.
Serve mashed potato and chicken with extra S&B Wasabi Paste.
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