Roast Yuzu Chicken with Japanese Slaw

Enjoy the subtle flavours of yuzu! The roast chicken is marinated in the citrus, both spiking it with flavour and tenderising the meat.


2 garlic cloves, crushed

2 teaspoons ginger, grated

25g unsalted butter, melted

1/4 cup (60ml) Tosa Yuzu Juice

2 tablespoons Shibanuma Shiho Raw Soy Sauce

4 chicken breasts

1/2 teaspoon sesame oil

1 tablespoon peanut oil

1/2 teaspoon caster sugar

Black sesame seeds, to serve

Lemon wedges, to serve


1 avocado, thinly sliced

100g sugar snap peas, sliced lengthways

3 radishes, trimmed, thinly sliced

1 large carrot, cut into thin matchsticks

1/2 bunch chives, cut into 4cm lengths

150g wild rocket leaves

  1. Combine garlic, ginger, butter, 2 tbs yuzu and 1 tbs raw soy sauce in a bowl. Add chicken and turn to coat. Cover and refrigerate for 20 minutes to marinate.
  2. Preheat oven to 180°C. Drain chicken, reserving marinade, and pat dry. Place on a baking paper-lined baking tray and roast, basting with reserved marinade every 15 minutes, for 1 hour or until golden and cooked through (cover with foil if browning too quickly).
  3. Meanwhile, combine slaw ingredients in a bowl. In a separate bowl, whisk sesame oil, peanut oil, sugar and remaining 2 tbs yuzu and 1 tbs raw soy. Toss with slaw to combine.

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