Blind Basket cafe’s teriyaki chicken

1.Preheat oven to 180°C. In a saucepan, combine all teriyaki sauce ingredients and bring to the boil. Reduce heat and simmer for 20 minutes. Take off the heat and strain through a sieve to remove solids.

2.Place chicken thighs in a roasting pan and cook in oven for 40 minutes.

3.Meanwhile, wash and combine an equal mix of sushi rice, brown rice, black quinoa, red quinoa and pearl barley. For 5 people, use a total of 1½ cups of the five-grain mix. Place in a rice cooker or slow cooker, with a ratio of 1:1 ratio of grains to water.

4.Remove chicken from the oven and place into a hot frying pan with fresh thyme and season with salt and pepper.

5.Pour strained teriyaki sauce over chicken and simmer, letting the chicken absorb the sauce while it finishes cooking.

6.Peel courgettes with a mandoline to create long strips. Place strips in white wine vinegar to pickle for 2-3 minutes. Take out and roll strips into rolls.

7.To serve, pack rice into a cup-sized bowl or ramekin, place upside down on centre of plate and remove the bowl.

8.Slice chicken into strips approximately 1.5cm thick and place around rice. Spoon some teriyaki sauce over rice.

9.Intersperse chicken strips with courgette rolls and lotus root slices, if using. To finish, garnish the dish with microgreens and a sprinkle of sesame seeds.