Teriyaki Rooster Rice Bowls
750 g pores and skin on, boneless, hen thighs
Salt and pepper, to style
1 tbsp gentle further virgin olive oil
60ml soy sauce
1 tbsp caster sugar
Steamed shortgrain rice, comparable to koshihikari, to serve
Pickled ginger, to serve
Toasted white and black sesame seeds
300g purple cabbage, shaved
1 carrot, julienned
4 radishes, thinly sliced into rounds
Handful of combined salad leaves, to serve
2 tbsp gentle further virgin olive oil
1 tbsp rice vinegar
Season the hen with salt and pepper and put aside. Warmth a big frying pan over a medium-high warmth with the oil and pan fry the hen, pores and skin facet down for 4-5 minutes, or till the pores and skin is golden. Flip the hen over and cook dinner for an additional 3-4 minutes.
In the meantime, whisk collectively the soy, mirin, sake and sugar and within the ultimate minute of cooking, pour over the hen, permitting it to cut back and thicken. Flip the hen over a couple of instances within the sauce to assist coat the hen on each side. Enable to relaxation for 2-3 minutes.
For the slaw, mix the entire components collectively in a medium bowl and season to style.
Slice the hen and serve in bowls with steamed rice, the slaw, pickled ginger and a sprinkling of toasted sesame seeds.
What else I’m cooking: I’ve been getting proper into soups with the change of seasons – significantly ones with lentils. I merely fry off greens like carrots, onion and celery in further virgin olive oil. Add some contemporary bay leaves then pour in inventory and add the lentils. As soon as cooked I’ll stir in some spinach and prime with new season further virgin olive oil.
What else I’m consuming: The salad sandwich from Idler in North Fitzroy. Truthfully, among the finest!