Barbecued Chicken with Warm Potato Noodle Salad, Shima Wasabi Creme Fraiche, Japanese Pepper & Katsuobushi

Created by Craig Will, Executive Chef and Co-owner of Stillwater Restaurant and the Black Cow Bistro

30 Minutes

For 4 people

Mince garlic and reserve half for later. Dice chicken and marinate in half of the minced garlic, half the Tōgarashi, mirin, soy, 60ml grape seed oil and a pinch of salt. Leave for 1 hour then thread the chicken onto metal skewers.
Using a Wasabi Grater, grate the Shima Wasabi Stem in a circular motion to grind into a paste.
Make a dressing with the crème fraîche, wasabi paste and half of the lemon juice. Thin with a dash of water if too thick, it should be the consistency of thickened cream, then season with salt and pepper..
Peel and turn potatoes on a vegetable turner, then place into a saucepan with cold water and salt, bring to the boil and simmer for 3 minutes. Drain and refresh in cold water then drain on paper towel.
Cook chicken over charcoal on a Japanese bbq or webber turning every 20 seconds for 5 minutes, then remove from the heat and rest.
Heat a large frypan with the remaining grape seed oil and butter, sauté the potato noodles with the remaining garlic for a minute then add the dashi stock and lemon juice. Divide between the serving bowls onto a wasabi leaf and place two skewers on top of each, drizzle dressing over and garnish with the sesame seeds and Katsuobushi.