Chicken｜Japanese｜Winter｜柔鶏の文泉チーズ焼き
Tender Chicken Gratin with Cheese and Bunsen Sauce
Culinary Workshop - Culinary Art - Dec. 2008
Ingredients (For 2 Rolls)
| Chicken Breast | 2 pieces ... Butterfly cut, lightly pounded to even thickness, and marinated. |
Marinade
| Salt | 0.8% (of the weight of the meat) |
| Sake | 1 tablespoon |
| Boiled Egg Whites | 2 eggs |
| Smoked Salmon | 40g |
| Processed Cheese | 80g ... Cut into 1cm square sticks |
Instructions
- Using a food processor, blend the boiled egg whites and smoked salmon into a smooth paste.
- Pat dry the chicken, spread half of the paste from step 1 on each piece, and place cheese at the center. Roll up the chicken to make 2 rolls.
- Wrap each roll in aluminum foil, pierce with a bamboo skewer, and steam for about 10 minutes. Let cool.
- Chill well in the refrigerator, then slice before serving.
Ingredients
| 【Accompaniment: Five-Color Namasu Rolls】 | |
| Lettuce | 4 leaves ... Blanched, cooled in water, and drained |
| Daikon Radish | 150g ... Julienned |
| Carrot | 50g ... Julienned |
| Celery | 1/2 stalk ... Julienned, soaked in water, and drained |
| Ginger | 10g ... Julienned, soaked in water, and drained |
| Shredded Agar | 10g ... Cut into 3cm pieces, soaked in water until softened, and drained |
Vinegar Dressing
| Vinegar | 3 tablespoons |
| Sugar | 3 tablespoons |
| Light Soy Sauce | 1 teaspoon |
| Kombu Dashi | 2 tablespoons |
| Salt | 1/4 teaspoon |
Instructions
- Soak julienned daikon and carrot in salted water (1 cup water + 2 teaspoons salt).
- Drain and squeeze the excess water from step 1, then mix with celery, agar, and ginger in the
. - Spread out lettuce leaves, place the namasu mix from step 2 inside, roll them up, and cut into 2-3cm pieces. Arrange on a plate for serving.