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Osechi Cooking- Chicken Yawatamaki Rolls with Shio-koji

Osechi Cooking- Chicken Yawatamaki Rolls with Shio-koji

I made chicken yawatamaki rolls that are indispensable in osechi cooking, using shio-koji! They are cooked slowly in a thermal cooker, so the rich flavor soaks into the soft texture.
Leave it in the cooker for 2 hours for perfect results!

Ingredients: 1 roll

Chicken thigh (or breast meat)
1 piece
Salt
1/2 teaspoon
★Shio-koji
1 tablespoon
★ Mentsuyu
2 tablespoons
For the filling:
Burdock root
1/2
Carrot
1/2
Sesame oil
1/2 teaspoon
☆Soy sauce
1/4 teaspoon
☆Mirin
1/4 teaspoon
☆Mentsuyu
1/4 teaspoon

Steps

1. Cut the carrots and burdock root into about 12 cm long and 5 mm wide sticks. (2 sticks of each). Soak the burdock root in water to remove the harshness.
2. Heat sesame oil in a frying pan, and cook the carrot and burdock. After cooked through, add in the ☆ ingredients and boil down until the liquid has evaporated, and let cool. The photo shows 2 portions.
3. Place the ★ ingredients into a zip-top freezer bag (medium size), and mix it up in the bag. Boil some water in a thermal cooker.
4. Cut notches into the chicken so that it will be easier to roll up and to adjust the thickness, as shown in the photo. Rub salt into this side, and poke holes in the skin with a toothpick.
5. Roll it up tightly from the left. It will fit perfectly into the bag, so there is no need to bind it with string.
6. Place sideways into the plastic bag, remove the air, and seal it shut. Place the entire bag into the thermal cooker, cook submerged over low heat for 1 minute, then transfer it to the outer pot and cook for 2 hours.
7. Remove from the hot water, and it is done. It will hold like this for 3 days in the fridge. When not eating it right away, wrap it in aluminum foil and store it in the freezer.
8. How to thaw: Thaw slowly in the fridge over at least a day, or place the entire bag in hot water if you are in a hurry. It is easier to cut while still cold.

Story Behind this Recipe

When I made Yawatamaki rolls, which I made last year as well, with shio-koji, they turned out really delicious. Despite their whiteness, they are properly seasoned.
Cooking them slowly keeps it moist even when cooled.