Teriyakifishcollars
SERVES 4 // PREP TIME 15 MINS // COOK 30 MINS
“Collarsareoneofmyfavouritepiecesofthefishbecauseoftheflavourandthefatcontent.The
texturealsolendsitselfwelltocharcoalcooking,”saysKitakLee.“Don’tbeafraidofbuyingfish
collars. There are no small bones, just two large pieces of cartilage and the flesh falls straight off.”
Spicyricenoodleswith chicken
SERVES6 // PREPTIME 15 MINS// COOK 25 MINS
“Thisis mytakeona chickenBolognese,”saysLee.“Typicallyyoudon’tfindmuchspice
in Japanese food, but we personally like the kick of the chilli to get the tastebuds going.”
4 kingfishcollars(200gm-
230gmeach;seenote)
Limewedges,toserve
Wasabi,soysauceand
daikon,cutintojulienne
orfinelygrated,to serve
TERIYAKISAUCE
130 mlmirin
2 tbspcookingsake
135 mlsoysauce
50 gmcastersugar
20 gmginger(about4cm),
cut into 5mm slices
750 gmrolledfreshrice
noodle(seenote),cut
into2cm-widepieces
Friedshallots,toserve
Sobacha(roasted
buckwheat;see
note),toserve
Springonion,thinly
slicedintorounds
CHICKENSAUCE
110 mlcanolaoil
500 gmmincedchickenthigh
2½ tspmincedginger
1 tbspcookingsake
290 mlchickenstock
100 gmgochujang
(Koreanchillipaste)
15 gm(3tsp)castersugar
1½ tbsp soy sauce
1 Forteriyakisauce,bring
mirinandsaketotheboilin
a saucepanovermedium-high
heat. Removefromheat,light
theliquidwitha barbecue
lighter(beverycarefulofthe
flames)andreturntoheat.
Whenit hasstoppedflaming
(1 minute), addremaining
ingredients.Reducebyhalf
overmediumheat,stirring
occasionally, untila glaze
(12-15 minutes).1 Forchickensauce,heat
a largefryingpanorsaucepan
overhighheat,andaddoil.
Thenaddchickenandstir
occasionallyuntilcaramelised
outside(6-8minutes).Add
gingerandcookuntilginger
is juststartingtoturngolden
atedges(2-3minutes).
Deglazepanwithhalfthe
sake,scrapingbase,then
repeatwithremaining,letting
it reduceaftereachaddition.
Addremainingingredients
andsimmeruntilsaucehas
thickenedandis coating
thechicken(12-14minutes).
2 Bringa steamertothe
boil over high heat. Steam2 Preheata charcoalorgas
barbecue,preferablywith
binchotancharcoal(seenote),
tomedium.Seasonfishcollars
withseasaltthengrill, skin-
sidedown,untillightlygolden
(5-8minutes).Turnoverand
grilluntilhalf-cooked(3-5
minutes).Glazewithteriyaki,
andgrill,turningoccasionally
andbrushingwithmoreglaze,
untillightlycharredandcooked
through (2-3 minutes).noodlesuntilwarmedthrough
(2minutes).Addtosauce
andtosslightlyuntilnoodles
becomewarmand soft
(1-2minutes).
3 Servenoodlesandsauce,
garnishedwithfriedshallots,
sobachaandspringonion.
NoteRolledricenoodles,
knownasbanhcuonin
Vietnameseorcheungfun
inChinese,areavailablefrom
Asiansupermarkets.Sobacha
is availablefromJapanesefood
stores,oralternatively,roast
buckwheatuntilgolden.
SakesuggestionKenbishi
KuromatsuHonjozofrom
Hyogo Prefecture, Japan.➤3 Servefishcollarswithlime
wedges,andwasabi,soy
sauceanddaikonontheside.
NoteKingfishcollarsmay
needtobeorderedaheadfrom
seafoodsuppliers.Binchotanis
availablefromselectbarbecue
supplierssuchasBBQAroma
(bbqaroma.com.au).
WinesuggestionLamoresca
Rosato from Sicily, Italy.Cabbage,noodles& fishMilly
Dentmilkjuginwhite,and
chopsticksfromProviderStore.
All other props stylist’s own.