Chicken mizore-ae with daikon and ponzu

serves / 4

400g (about 3) boneless chicken thighs, cut into small pieces

100ml sake

2cm piece of fresh ginger, grated

Oil, for deep-frying

150g cornflour

150g (about ¼) daikon (white radish), grated and excess liquid drained

90ml Yuzu Ponzu

1 tbsp snipped chives, to garnish

¼ tsp shichimi-togarashi (Japanese seven spice), to garnish

Yuzu Ponzu:

30ml soy sauce

1 ½ tbsp rice vinegar

1 ½ tbsp yuzu juice (or lemon, if you can’t find yuzu)

1. Season the chicken with salt and pepper. In a bowl, combine it with the sake and ginger and let it marinate for 20-30 minutes. 2. Heat the oil in a deep-fryer or large, heavy-based saucepan (fill the pan to a depth of about 5cm) until it reaches 170C when tested with a cooking thermometer.

3. Add the cornflour and chicken to a bowl and toss to coat. Deep-fry the chicken for five minutes, or until it turns crispy and brown.

Transfer it to a wire rack with paper towel underneath to catch the excess oil.

4. To make the yuzo ponzu, in a small bowl, combine the ingredients and mix well.

5. In a bowl, mix together the daikon and the yuzu ponzu (if the grated daikon seems a little wet, drain off any excess liquid before mixing it with the other ingredients). Toss in the fried chicken and let it marinate for 10-15 minutes. Sprinkle the chives and shichimi-togarashi on top.