Step 1

Rinse the chicken and pat dry. Set aside to come to room temperature.

Step 2

Heat 1 tbs peanut oil in a large saucepan over medium heat. Thinly slice the pale part of 2 spring onions, then add to the pan with the garlic and ginger, and cook for 1-2 minutes until fragrant. Add the rice wine, shiitake, dried kombu, mirin and 1/4 cup (60ml) soy sauce, and bring to a simmer. Add the chicken, then add enough hot water to completely cover the chicken (if necessary, top with a small saucer to keep the chicken submerged). Return to a simmer, then cover with a lid and cook for 15 minutes. Remove pan from heat and set aside for 2 hours or until stock has cooled (the residual heat will finish cooking the chicken).

Step 3

Drain the chicken, reserving the shiitake mushrooms. Pat the chicken dry with paper towel, then joint into 6 pieces. Preheat a chargrill pan over medium-high heat. Brush chicken pieces with remaining 1 tbs peanut oil, then sprinkle with togarashi. Cook, skin-side down, for 2-3 minutes until golden and lightly charred. Remove from pan and rest, loosely covered with foil, for 5 minutes.

Step 4

Return chargrill pan to medium-high heat. Whisk the sesame oil and remaining 1 tbs soy sauce in a bowl. Add the Padron peppers, if using, reserved shiitake and remaining 8 spring onion, and toss to combine. Chargrill, turning for 3 minutes or until lightly charred.

Step 5

Slice the chicken and divide among plates with the chargrilled vegetables. Serve with the baby turnip, if using, and radish on the side.