Chicken teriyaki with wasabi slaw recipe | Gourmet Traveller

Ingredients

• 60 ml (¼ cup) soy sauce
• 60 ml (¼ cup) sake
• 50 gm brown sugar
• 1 tbsp rice wine vinegar
• 2 small garlic cloves, finely grated
• 10 gm (about 2cm) ginger, finely grated
• 1 kg skinless chicken thighs (about 8)
• Thinly sliced spring onion and lemon wedges, to serve
• Wasabi slaw
• 100 gm crème fraîche
• 100 gm mayonnaise
• 1 tbsp wasabi paste
• 50 ml lemon juice, or to taste
• 500 gm cabbage (about ¼), shaved on a mandoline
• 100 gm daikon (about ¼), peeled and cut into julienne on a mandoline
• 1 telegraph cucumber, peeled and cut into julienne on a mandoline
• 3 spring onions, julienned
• 1 cup loosely packed shiso leaves, thinly sliced