When it comes to cooking, a little spice is twice as nice. And, with the right hot sauce, even your everyday dinner gets an upgrade. Whether you’re a casual drizzle-on-everything type or a dedicated heat seeker with a shelf full of bottles, the right sauce can be transformative. And, Hot Wax, the latest release from Mat’s Hot Shop, is exactly that.
The fiery new condiment was born from a flavour-fuelled collab between award-winning hot sauce legends Mat’s Hot Shop and premium audio brand Audio-Technica. Inspired by Japanese ingredients and musical culture, this limited-edition small-batch sauce blends bright yuzu, green habanero, sansho pepper and white miso for a citrusy, umami-packed bottle of brilliance. The name itself nods to vinyl culture – “hot wax” being record-store slang for a freshly pressed record—and the sauce brings the same kind of heat: warm, complex, and full of character.
To show it off, build a weeknight rice bowl that’s as easy as it is flavourful. This one features grilled chicken, creamy avocado, crisp cucumber, and fluffy rice – which all get a serious upgrade with a generous drizzle of Hot Wax. It’s the kind of meal that hits all the right notes. Especially when paired with your favourite record.
INGREDIENTS
For the Chicken:
Pickled ginger (optional)
2 boneless, skinless chicken thighs
1-1.5 tbsp soy sauce
1 tbsp mirin
1 tsp sesame oil
Salt & pepper, to taste
For the Bowl:
1 cup cooked Japanese rice (or jasmine rice)
1⁄2 avocado, sliced
1⁄2 cucumber, thinly sliced
1 spring onion, finely sliced
Toasted sesame seeds, for garnish
To finish:
Hot Wax Yuzu Sansho Hot Sauce – 1–2 tablespoons per bowl, or more to taste
INSTRUCTIONS
- Marinate the Chicken
In a bowl, combine soy sauce, mirin, sesame oil, and a little pepper. Add chicken thighs, coat well, and marinate for 10–15 minutes. - Cook the Chicken
Heat a grill pan or skillet over medium-high heat. Grill the chicken for 4–5 minutes per
side until cooked through and lightly caramelised. Let rest for a couple of minutes, then
slice. - Assemble the Bowls
Divide the rice between the two bowls. Top each with sliced chicken, avocado,
cucumber, and spring onion. - Sauce it Up
Drizzle Hot Wax Yuzu Sansho Hot Sauce generously over the chicken and rice. Garnish
with toasted sesame seeds and pickled ginger if using.
Optional Add-Ons:
Soft-boiled egg
Nori strips
Shichimi togarashi sprinkle
