Culinary Studio Culinary Art 2024.Nov.
Ingredients
| Chicken tenderloins |
3 pieces - Remove tendons and cut diagonally into thirds |
Marinade
| Shio koji (salted rice malt) |
1 tsp |
| Sake |
1 tsp |
| Sesame oil |
1 tsp |
| Eryngii mushroom |
1 medium - Cut into 4-5cm pieces, split into 6 strips |
| Shishito peppers (or bell peppers) |
As needed |
Garnish
| Oboro kombu (shredded kelp) |
As needed |
| Yuzu pepper or pickled plum paste |
As needed |
Method
- Marinate the chicken tenderloins in the marinade for about 2 hours.
- Pat the chicken lightly with a paper towel to remove excess moisture and wrap it around the eryngii mushroom strips.
- Heat a thin layer of oil in a frying pan, place the wrapped chicken seam-side down, and cook with shishito peppers over medium heat. Flip and cook until browned on all sides.
- Skewer the cooked chicken rolls, brush lightly with sake (not listed), and grill in a toaster oven until lightly charred.
- Arrange on a plate, top with oboro kombu, and serve with yuzu pepper or pickled plum paste on the side.