Back in the 1980s, when I was a kimono-clad whipper-snapper stirring the sukiyaki pot at Melbourne’s iconic Minami Japanese restaurant, I served more teriyaki chicken than any other dish.

Japanese cuisine was still the new kid on the block, and convincing diners to dive straight into raw fish was never going to win everyone over.

What is Teriyaki?

While inspired by the classic Japanese flavours I served throughout the 1980s, this recipe isn’t a traditional teriyaki chicken. Authentic Teriyaki refers to a cooking technique where ingredients are grilled or glazed with a simple combination of soy sauce, mirin, sake and sugar.

This version has evolved into something more contemporary, featuring fresh ginger, raw honey and a slow oven-roasted method that creates beautifully sticky, caramelised chicken legs. The addition of shiso and pickled ginger also brings freshness and complexity to the dish.

That’s why I’ve named it Sticky ginger, honey and shoyu chicken legs with shiso and pickled ginger — a title that more accurately reflects the ingredients, flavours and modern interpretation while still honouring its Japanese inspiration.

Why is Teriyaki so popular?

A glossy plate of sweet, savoury teriyaki chicken became the gateway dish that opened Australian palates to the world of Japanese flavours. Once diners fell in love with teriyaki, they were ready to explore the more adventurous side of the menu.

Decades later, this easy, crowd-pleasing version remains a favourite. It’s simple to prepare, packed with umami and guaranteed to satisfy the whole crew. Note that there are two recipes below.

Doitashimashita – you’re welcome.

Sticky ginger, honey and shoyu chicken legs with shiso and pickled ginger

Recipe by Samantha Gowing

• Total Time55 minutes
• YieldServes 4

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Ingredients

Units USM Scale 1/2x1x2x3x

8 organic chicken drumsticks or chicken legs 1 cup shoyu or tamari (gluten-free) 1/3 cup raw honey 1/4 cup mirin 2 teaspoons freshly grated ginger 1 clove garlic, finely grated (optional) 1 teaspoon toasted sesame oil 1 tablespoon rice vinegar Freshly cracked black pepper Garnish Pickled ginger Radishes, thinly sliced Fresh shiso leaves Toasted sesame seeds Lime wedges (optional)

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Instructions

1. In a large bowl, whisk together the shoyu or tamari, honey, mirin, ginger, garlic (if using), sesame oil and rice vinegar until well combined.
2. Add the chicken and turn to coat thoroughly. Cover and marinate for at least 30 minutes, or refrigerate for up to 4 hours for a deeper flavour.
3. Preheat the oven to 200°C fan-forced (220°C conventional).
4. Line a baking tray with baking paper and arrange the chicken in a single layer, reserving the marinade.
5. Roast for 35–40 minutes, turning once halfway through and basting with the reserved marinade during the final 10 minutes. Cook until the chicken is golden, caramelised and the internal temperature reaches 75°C.
6. For extra crispness, finish under a hot grill for 2–3 minutes, keeping a close eye to prevent the honey from burning.
7. Transfer to a serving platter and garnish with pickled ginger, sliced radishes, shiso leaves and toasted sesame seeds.

Notes

Serve with steamed brown rice, sesame greens or a crunchy cabbage slaw to balance the sweet, salty and umami flavours.

Ginger supports digestion and circulation, while fermented shoyu contributes savoury depth and beneficial fermentation compounds. Pairing the dish with fresh herbs and vegetables creates a more balanced and nutrient-dense meal.

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• Prep Time: 15 minutes (+ 30 minutes marinating time)
• Cook Time: 40 minutes
• Category: Chicken
• Method: Bake
• Cuisine: Modern Australian

Cabbage and seaweed slaw

Recipe by Samantha Gowing

• Total Time13 minutes
• YieldServes 4
• DietVegan

A vibrant, nutrient-dense slaw that combines crunchy cabbage, sprouts and seaweed with toasted almonds and a simple apple cider vinegar dressing. A fresh accompaniment to grilled fish, chicken or Japanese-inspired dishes.

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Ingredients

Units USM Scale 1/2x1x2x3x

1/2 cup almonds, roughly chopped and lightly toasted 1/2 small white cabbage, finely shredded 1/2 cup assorted sprouts 1/2 red onion, finely sliced 1 toasted nori sheet, shredded 1 teaspoon black sesame seeds Dressing 2 tablespoons apple cider vinegar 1 tablespoon macadamia oil Freshly cracked black pepper

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Instructions

• Place the almonds, cabbage, sprouts, red onion and shredded nori into a large serving bowl.
• In a small bowl, whisk together the apple cider vinegar, macadamia oil and a little black pepper.
• Pour the dressing over the slaw and gently toss until evenly coated.
• Sprinkle with black sesame seeds just before serving.
• Allow the slaw to sit for 5 minutes before serving so the flavours can meld together.

Notes

Serve alongside sticky ginger, honey and shoyu roast chicken, grilled salmon or crispy tofu. It also works beautifully tucked into lettuce cups or served over brown rice.

Seaweed provides iodine to support thyroid health, cabbage contributes gut-friendly fibre and plant compounds, while sprouts offer concentrated nutrients and antioxidants. The addition of apple cider vinegar adds brightness and supports digestive balance.

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• Prep Time: 10 mins
• Cook Time: 3 mins
• Category: Plant-based
• Method: Salad
• Cuisine: Modern Australian

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