Simon Braz
Inspired by his Asian travels, Chef Simon Braz brings you three distinctly Japanese dishes.
Firstly, a Seared Tuna Bowl with Pickled Vegetables & Wasabi Mayonnaise, which is his take on a traditional Poke bowl. Secondly, Okonomiyaki - an extremely popular Japanese street food from Osaka. Lastly, Teriyaki Chicken Burgers with Asian slaw, an American style burger using Japanese ingredients that really turns this burger into something special.
Video Description
Burgers are always a favourite no matter where you go. However with this recipe its combining a classic American burger with the Japanese ingredients that really turns this burger into something special.
Teriyaki is a sweet sticky glaze which coats the chicken meat to add a flavour bomb. Accompanying this is an Asian slaw made from cabbage, carrots and vinegar to help cut through the sweet chicken burgers.
INGREDIENTS
4 burger baps
1 baby gem lettuce
Mayonnaise
4 boneless chicken thighs
4 tbsp dark soy sauce
4 tbsp mirin
2 tsp runny honey
Oil for frying
For the Asian slaw: ½ red cabbage - shredded
1 carrot – peeled and grated
4 spring onions – washed and thinly sliced
1 tbsp vinegar
1tbsp olive oil
1 tbsp demerara sugar
1 tbsp mayonnaise
METHOD
Remove the skin from the chicken. Combine the soy sauce and mirin. Pour over the chicken and leave for a few hours before you need it but ideally overnight.
To make the coleslaw, put the cabbage, spring onions and carrot in a bowl. Add the vinegar, olive oil, sugar and a tablespoon of mayonnaise and mix well. Set aside.
To cook the chicken, add oil to a frying pan and once hot add the chicken thighs to the pan and cook on a medium heat, reserving the marinade. When they are golden brown and turn over and allow to cook for a further 3 minutes. Add the marinade to the pan along with the honey allow it to glaze the thighs in a sticky sauce. For 4-5 minutes.
To serve cut the baps in half and place the washed baby gem leaves inside. Top with coleslaw and then the chicken and more mayonnaise if you want.
Serve immediately.
