Easiest Way to Cook Delicious Osechi Cooking- Chicken Yawatamaki Rolls with Shio-koji

Easiest Way to Cook Delicious 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.

See recipes for Datemaki for Osechi Ryori, Japanese New Year Food too.

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.

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

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

1. It’s 1 piece of Chicken thigh (or breast meat).

2. You need 1/2 tsp of Salt.

3. You need 1 tbsp of ★Shio-koji.

4. It’s 2 tbsp of ★ Mentsuyu.

5. Prepare of For the filling:.

6. Prepare 1/2 of Burdock root.

7. It’s 1/2 of Carrot.

8. Prepare 1/2 tsp of Sesame oil.

9. Prepare 1/4 tsp of ☆Soy sauce.

10. Prepare 1/4 tsp of ☆Mirin.

11. It’s 1/4 tsp of ☆Mentsuyu.

Despite their whiteness, they are properly seasoned.

Cooking them slowly keeps it moist even when cooled.

Cook rice and make rice balls as you like.

While cooking rice, make rolled egg.

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..

Cook some vegetable ( I used Daikon for this day) in dashi soup, and add fried tofu. (For miso soup, you can put anything you like, that is good thing about miso soup.

But my OSECHI, this time, wasn't finished by the time of New Year's countdown.

Sweet yet savory, Tamagoyaki (Japanese rolled omelette), makes a delightful Japanese breakfast or side dish for your bento lunches.

Tamagoyaki (卵焼き or 玉子焼き) is a sweetened Japanese rolled omelette that resemble mini bars of golden pillows.

With a slightly sweet taste and custardy texture, tamagoyaki is well-loved amongst the Japanese children and adults alike.