Save this dish for a special occasion! Tastefully presented with colorful and edible embellishments, it is elegant and delicious. Though it is not difficult to make, it’s not a recipe that can be prepared in haste. Chicken breasts are pounded thin, painted with a miso mirin mixture, covered with shiso leaves and bacon, then rolled, secured with nori, and deep-fried. The rolls are sliced to reveal a spiral of white, red, and green.
Last night was not an especially special occasion; there was only Mr. J and me…
…so we will have these chicken rolls with fresh greens (as Ms. Shimbo suggests, tossed with miso dressing) or grilled vegetables.
|Crisp Rolled Chicken
Tori no Maki-age
serves 4 to 6
- 12 slices of bacon (note cheap bacon is very salty)
- 2 teaspoons mamemiso (soybean miso)
- 2 teaspoons mirin (sweet cooking wine)
- 4 boned and skinned chicken breasts
- potato starch or cornstarch
- 16 shiso leaves (you could sub fresh basil)
- 1 sheet nori, cut with scissors into 12 long strips
- vegetable oil for deep-frying
- ¼ cup grated daikon
- a few drops of shoyu (soy sauce)
- 1 lemon, cut into wedges
❖ Cook the bacon in a skillet over medium heat until it is crispy.
❖ In a small cup, mix the miso and mirin.
❖ Put the chicken breasts between sheets of plastic wrap top and bottom. Pound each with a mallet or glass bottle (a wine bottle?) into flat sheets. Salt the chicken on both sides and let stand for 10 minutes. Dry with a paper towel to remove exuded water.
❖ Lay the four chicken breasts on a counter. Spread the miso mixture over each breast. Use a pastry brush to flick (sprinkle) a thin layer of potato starch over the chicken.
❖ Cover each chicken breast with the shiso leaves (about 4?), and lay bacon slices lenthwise on top. Use the pastry brush to sprinkle another thin coat of potato starch over the chicken. Roll the chicken crosswise tightly around the stuffing. Wrap each roll with three strips of nori, being careful not to pull too tight and tear the nori. Place the rolls sealed ends down, so the nori will naturally stick to itself as the juices exude. Use the pastry brush to flick/splash a thin layer of potato starch to the outside of each chicken roll.
❖ In a pot, heat 2 inches of vegetable oil to 320°F, and cook the chicken rolls one at a time, turning each 90 degrees three times, until the outsides are golden, about 8 minutes. At the end of the cooking, increase the oil temperature to 360°F to make the outsides crisp. Remove the chicken rolls from the oil, and let them stand for 5 minutes.
❖ Slice each chicken roll into ½ inch thick slices. Serve them with grated daikon, shoy, and lemon wedges on the side.