GLAZED CHICKEN THIGH, BLACK SESAME & GREEN ONIONS

The umami overtones from the Shiragiku brewed with sake lees creates an extra flavour punch to all the already delicious ingredients used. Simple, delicious, and versatile on any Summertime menu.

LevelLevel: Easy

ServesServes: 6

Prep TimePrep Time: 40 mins

Cook TimeCook Time: 10 mins

Ingredients

Shiragiku glaze

150g Spring Onions, sliced

150g Ginger, peeled and sliced

125ml Chicken Stock

230g Brown Sugar

500ml Mizkan Shiragiku

250ml Mizkan Honteri

250ml White Soy

Chicken

12 Chicken thighs

Garnish

50g Black Sesame Seeds, toasted

50g Spring Onions, just the green stems, sliced finely

Method

1. Simmer the spring onions, ginger, chicken stock, brown sugar, Shiragiku and Honteri for 30 mins, then strain, add the soy, and rapidly reduce to a glaze.

2. With a sharp knife, remove the bone, and roll out the thigh flat. Remove the skin, and any extraneous fat. Use the knife to separate the four main muscle groups, cutting the biggest one in half. Thread the pieces onto two skewers in parallel per serving.

3. Brush the skewer of chicken thigh with rapeseed oil, and season with sea salt. Grill slowly over glowing coals, turning frequently.

4. Brush the glaze over the chicken at regular intervals to form a dark glaze. Depending on the heat of the coals and the stating temperature of the chicken, it could take anywhere from 5 to 10 minutes to fully cook the skewer, so use a digital probe to ensure the chicken reaches a temperature of 68 at the core.

5. Remove from the grill, give one last brush of glaze, then sprinkle over toasted sesame seeds and green onions.

MEET JACKSON

Chef Patron of Brunswick House Café in Vauxhall and Orasay in Notting Hill both of which champion British produce, Jackson Boxer is frequently asked to cook and host pop-ups for brands, gallery openings and album launches. Jackson has an illustrious culinary heritage which is a result of his innovative signature dishes.

Jackson has shared with us two of his flavour packed, street food inspired, dishes where the spirit of Shiragiku really comes to life to complement, heighten and sharpen the natural beauty of every ingredient used.

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