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
Rating
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Time
30 Minutes
Difficulty
Ingredients
For 4 people 
- 600 grams Nichols Ethical Free Range boneless chicken thigh (skin off)
- 4 Cloves garlic
- 100 mL Grape seed oil
- 1 teaspoon(s) Tōgarashi
- 2 teaspoon(s) Salt
- 1 teaspoon(s) Mirin
- 1 teaspoon(s) Light soy sauce
- 3 Medium size dutch cream potatoes
- 100 mL Dashi stock
- 50 grams Salted butter
- 1 Lemon - juiced
- 150 grams Meander Valley Crème fraîche
- 1 Small Shima Wasabi Stem
- 6 Large wasabi leaves
- 20 grams Toasted sesame seeds
- 10 grams Katsuobushi
- 1 teaspoon(s) White pepper
Method
- 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.
