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  • Grilled Chicken Roll With Kuzu An

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    Grilled Chicken Roll With Kuzu An
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2/3 lb boneless chicken thighs
    • 1/3 lb green peas
    • 1 1/2 Tbsp. light color soy sauce (usukuchi-shoyu)
    • 1 Tbsp. Japanese rice wine (sake)
    • 1 Tbsp. sweetened cooking sake (mirin)
    • 1/3 lb chopped chicken
    • 1/3 x egg Salt to taste
    • 1 tsp light color soy sauce
    • 1 tsp sugar
    • 1 c. kelp-flavored fish stock (nidashijiru) Salt to taste
    • 1/2 Tbsp. light color soy sauce
    • 1/2 Tbsp. mirin Cornstarch mixed with
    • 1 Tbsp. water Ginger juice

    Directions

    1. Cut and open chicken thighs to even thickness. Prick skin with fork. Mix marinade ingredients and marinate chicken.
    2. Thoroughly combine the chopped chicken filling ingredients.
    3. Briefly boil green peas in salted water; drain.
    4. Place chicken, spread filling mix and arrange peas over the filling. Roll and tie with string.
    5. Preheat oven to 440 degrees. Arrange rolls in greased baking pan and cook for 5 min. Lower temperature to 400 degrees and cook for 15 more min, basting occasionally with marinade.
    6. Mix sauce ingredients in saucepan and heat. Add in starch dissolved in 1 Tbsp. water; stir till thick. Add in ginger juice.
    7. Cut rolls into several slices. Arrange on serving plate and pour the sauce over.
    8. This recipe yields 4 servings.

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