Miso and Honey Chicken with Vegetable Oknomiyaki and Chive Emulsion

Method

Step 1

Marinate the chicken thighs with miso, honey and soy sauce, refrigerate for 30 minutes.

Step 2

Bring a pan of water to the boil and blanch the chives, refresh in cold water and squeeze to remove as much water as possible/ blend in a blender with the vegetable oil, strain into a jug.

Step 3

Place the egg yolk in a bowl and whisk in chive oil gradually to create a chive emulsion.

Step 4

Prepare the okonomiyaki, whisk together flour, 3 whole eggs, and vegetable stock cube with 50ml water, add sesame oil, mix in chopped spring onions, shredded cabbage and carrot.

Step 5

Chargrill the chicken thighs on both side until cooked to 75°C internally, keep warm while you cook the okonomiyaki.

Step 6

Heat a sauté pan add the veg oil and all batter ingredients and cook on a medium heat till browning underneath, flip over and cook the other side till the okonomiyaki is cooked through, slice the okonomiyaki into four, place onto a plates.

Step 7

Pipe over the chive emulsion and sit the grilled chicken on top.