Ingredients
- 2 Chicken thighs
- 1 dash Salt
- 1 dash Coarsely ground black pepper
- 1 Garlic powder
- 10 cm Daikon radish
- 3 tbsp Sliced scallions
- 1 Ponzu
- 1 Ichimi chilli powder
- 1 Sudachi or yuzu citrus
Instructions
- Butterfly the chicken to even out the thickness.
- Season the chicken with salt, black pepper and garlic powder.
- It tends to be better when it's generously seasoned.
- Grill until golden brown (about 20 minutes inside my induction stove).
- Meanwhile grate some daikon radish and slice the scallions.
- Cut into bite-sized pieces and plate them when cooked.
- Garnish with plenty of grated daikon radish and scallions, and sprinkle on some ichimi spice to taste.
- Pour ponzu sauce over it and your dish will be ready.
- Squeeze some sudachi or yuzu if available.
- Substituting shiso leaves for the scallions is delicious too.
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