Cook the News

Today’s dishes, from the headlines.

Sunday 16 August 2026

Last cooked 16:01


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Kokushobi Chicken with Double Tie Sauce

Based on:

From the sixteenth floor of a glass office building in Tokyo, the street below looks like a sea of umbrellas. They do not protect against rain, but against the bright sun. It is 33 degrees Celsius…

TypeMain course

DateAugust 15, 2026

Sharp chicken with double sauce: tension between heat and coolness on your plate.

A spicy-sour chicken dish with grilled lemon and sharp yuzu-pepper sauce, inspired by Japan’s heatwave and the loosening of the tie. Two contrasting flavors pull at your tongue, just like tradition and change in the news.

Ingredients

  • 600 g boneless chicken thighs
  • 2 lemons
  • 1 tbsp yuzu juice (or extra lemon)
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp Japanese chili flakes (shichimi togarashi)
  • 1 clove garlic, grated
  • 1 tbsp sesame oil
  • 1 bunch spring onions
  • salt and pepper
  • 200 g sushi rice

Method

  1. Cook the sushi rice according to package instructions.
  2. Mix soy sauce, yuzu, rice vinegar, honey, chili flakes, and garlic into a sauce.
  3. Marinate the chicken thighs for 20 minutes in half of the sauce.
  4. Heat sesame oil in a grill pan. Grill chicken 5 minutes per side, until cooked and caramelized.
  5. Halve the lemons and grill them until lightly browned.
  6. Slice the chicken. Serve on rice with the remaining sauce and grilled lemon.
  7. Garnish with finely sliced spring onion.

Serving notes

  • Serve with two stripes of sauce as a 'tie' on the plate.
  • Place a small bowl of ice water next to the plate as a nod to cooling off.