New Release | 2019 Estate Chardonnay paired with Chicken teriyaki with wasabi slaw


  • 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


  1. Preheat oven to 200°C. Whisk soy, sake, sugar, vinegar, garlic and ginger in a bowl until sugar dissolves. Add chicken, massage to coat well and marinate for 5 minutes.
  2. Heat a barbecue or char-grill pan to high heat. Drain chicken from marinade and grill, turning occasionally, until charred (4-5 minutes). Transfer to a baking tray, drizzle with remaining marinade, and roast until juices run clear when pierced with a skewer (8-10 minutes).
  3. For wasabi slaw, whisk crème fraîche, mayonnaise, wasabi and lemon juice in a bowl and season to taste. Add cabbage, daikon, cucumber, spring onion and shiso and toss to combine. Sprinkle chicken and wasabi slaw with spring onion and serve with lemon wedges.

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