Simple Way to Prepare Award-winning Osechi Cooking- Chicken Yawatamaki Rolls with Shio-koji

Hey everyone, hope you're having an incredible day today. Today, we're going to make a special dish, How to Make Speedy Osechi Cooking- Chicken Yawatamaki Rolls with Shio-koji. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Osechi Cooking- Chicken Yawatamaki Rolls with Shio-koji, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Osechi Cooking- Chicken Yawatamaki Rolls with Shio-koji delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Osechi Cooking- Chicken Yawatamaki Rolls with Shio-koji is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few ingredients. You can have Osechi Cooking- Chicken Yawatamaki Rolls with Shio-koji using 11 ingredients and 8 steps. Here is how you can achieve that.

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. If you roll it nicely and place into a zip-top bag exactly the right size, you don't have to tie up with cooking twine, and it will look pretty when done. If you are adding in more filling, increase the cooking time to let the flavors soak in more. For 1 roll. Recipe by kirakira5

Ingredients and spices that need to be Get to make Osechi Cooking- Chicken Yawatamaki Rolls with Shio-koji:

1. 1 piece Chicken thigh (or breast meat)
2. 1/2 tsp Salt
3. 1 tbsp ★Shio-koji
4. 2 tbsp ★ Mentsuyu
5. For the filling:
6. 1/2 Burdock root
7. 1/2 Carrot
8. 1/2 tsp Sesame oil
9. 1/4 tsp ☆Soy sauce
10. 1/4 tsp ☆Mirin
11. 1/4 tsp ☆Mentsuyu

Instructions to make to make Osechi Cooking- Chicken Yawatamaki Rolls with Shio-koji

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.

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So that's going to wrap this up with this exceptional food How to Make Super Quick Homemade Osechi Cooking- Chicken Yawatamaki Rolls with Shio-koji. Thank you very much for reading. I'm sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!