Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, osechi cooking- chicken yawatamaki rolls with shio-koji. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Great recipe for Osechi Cooking- Chicken Yawatamaki Rolls with Shio-koji. 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.
Osechi Cooking- Chicken Yawatamaki Rolls with Shio-koji is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Osechi Cooking- Chicken Yawatamaki Rolls with Shio-koji is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook osechi cooking- chicken yawatamaki rolls with shio-koji using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Osechi Cooking- Chicken Yawatamaki Rolls with Shio-koji:
- Take 1 piece Chicken thigh (or breast meat)
- Prepare 1/2 tsp Salt
- Take 1 tbsp ★Shio-koji
- Make ready 2 tbsp ★ Mentsuyu
- Make ready For the filling:
- Prepare 1/2 Burdock root
- Make ready 1/2 Carrot
- Take 1/2 tsp Sesame oil
- Get 1/4 tsp ☆Soy sauce
- Get 1/4 tsp ☆Mirin
- Make ready 1/4 tsp ☆Mentsuyu
Preparation - done! "Next day" Start cooking ! Mix spices for vegetables (sake, mirin, sugar, soy sauce) in one bowl, and spices for beef (soy sace, sugar and water) in another. Braised Herb Chicken - Seasoned with Shio Koji for Tenderest Meat. Shio Koji (塩麹, 塩糀) is a rice malt (koji) that has been fermented with sea salt (shio).
Steps to make Osechi Cooking- Chicken Yawatamaki Rolls with Shio-koji:
- 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.
- 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.
- 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.
- 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.
- Roll it up tightly from the left. It will fit perfectly into the bag, so there is no need to bind it with string.
- 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.
- 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.
- 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.
It is a live food that is rich in enzymes and brings out the umami in foods. The texture looks like porridge and has a subtle taste of both sweet and salty. Mix and coat the chicken with potato starch. Gently drop each piece of chicken into the pot and deep fry until golden brown. おいしい Delicious! Osechi is the traditional Japanese New Year's meal comprised of a number of small dishes into a single presentation.
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