Easiest Way to Make Tasty Osechi Cooking- Chicken Yawatamaki Rolls with Shio-koji

Easiest Way to Make Tasty Osechi Cooking- Chicken Yawatamaki Rolls with Shio-koji Delicious, fresh and tasty.

Osechi Cooking- Chicken Yawatamaki Rolls with Shio-koji. 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.

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Baked chicken marinated with shio koji, this simple dish is packed with umami flavor.

Easy to make on a lazy afternoon, this dish pairs excellently with rice or potatoes.

You can cook Osechi Cooking- Chicken Yawatamaki Rolls with Shio-koji using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Osechi Cooking- Chicken Yawatamaki Rolls with Shio-koji

1. Prepare 1 piece of Chicken thigh (or breast meat).

2. It’s 1/2 tsp of Salt.

3. It’s 1 tbsp of ★Shio-koji.

4. Prepare 2 tbsp of ★ Mentsuyu.

5. Prepare of For the filling:.

6. You need 1/2 of Burdock root.

7. Prepare 1/2 of Carrot.

8. Prepare 1/2 tsp of Sesame oil.

9. You need 1/4 tsp of ☆Soy sauce.

10. Prepare 1/4 tsp of ☆Mirin.

11. It’s 1/4 tsp of ☆Mentsuyu.

Today I thought I'd share a lesser known Japanese ingredient to cook with, shio koji.

Marinate in Koji (Shio-Koji) is one of the best way to receive benefit from Koji.

When I eat this marinated in koji chicken karaage (Tatsuta age) first time, I was so surprised how soft and yummy it was.

What you need to do is just marinate chicken in Shio-koji over night.

Osechi Cooking- Chicken Yawatamaki Rolls with Shio-koji instructions

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..

Shio koji accentuates the flavor of chicken simmered to perfection.

With rosemary and oregano in a white wine broth, this braised chicken will tantalize Heat oil in a Dutch oven over medium heat.

Place chicken (skin side down) and remaining marinade into the Dutch over.

Shio koji isn't quite so glutamate-rich.

Instead, it sets koji's enzymes to work on the ingredients you're about to cook.