Ingredients (Serves 2)
300 g chicken thigh
300 g chicken breast
1 Naganegi long onion
8 shishito peppers
1 lemon
Vegetable oil
Salt
2 tbsp sake
6 tbsp soy sauce
3 tbsp sugar
1 tbsp mirin
Shichimi seven spice
Wasabi

Recipe
1. Make the sauce. Stir-fry the chicken with skin intact, add sake, soy sauce, sugar and mirin, and simmer for 3 to 4 minutes. Set aside to cool.
2. For the chicken thigh, prick the meat with a fork and pan-fry skin-side down for 2 to 3 minutes, turn over, add the Naganegi long onions, cover and steam roast.
3. Cut the chicken into bite-size pieces and thread onto skewers with the Naganegi. Return to the pan, coat with sauce. Sprinkle with Shichimi spice.
4. For the chicken breast, prick the meat with a fork again and cut into 3 equal pieces. Pan-fry, cover and steam roast. Stir-fry the shishito peppers too.
5. Thinly slice the chicken at an angle and weave the pieces onto the skewers. Return to the pan and sprinkle with salt. Steam roast on low heat for 2 minutes. Top with wasabi.

Ingredients (Serves 2)
5 cm carrot
3 green bell peppers
1 cucumber
5 cm daikon radish
100 g white miso
10 g grated cheese
1 1/2 tbsp rice vinegar
Usukuchi soy sauce

Recipe
1. Cut the daikon, carrot and cucumber into 5cm. Long, thin strips.
2. Cut out the green bell pepper.
3. Combine the white miso, grated cheese, rice vinegar and Usukuchi soy sauce. Plate the vegetables and sauce.