Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
Heat the oven to 180C/fan 160C/gas 4. Put the chicken in a freezer bag with the mirin, soy, sake, brown sugar and 2 tbsp water. Seal the bag then shake so the sauce coats the chicken. Leave at room temperature for 15 minutes.
To make the salad, put the kohlrabi, carrot, spring onion whites and rice vinegar in a bowl. Add a good pinch of salt and toss together.
Shake the chicken of excess marinade (but keep the marinade) and put into a roasting tin, skin-side up. Cover the tin with foil and bake for 30 minutes. Remove the foil, spoon over any left-over marinade and continue cooking for another 15-20 minutes, or until the chicken is glazed and cooked through. Keep basting with the marinade as it cooks.
Stir the mayo, sriracha and the coriander into the kohlrabi salad. Serve the chicken with the salad alongside, scattered with the spring onion greens and sesame seeds.