Salted Chicken and Vegetable Cheese Rolls

Name: Salted Chicken and Vegetable Cheese Rolls
Cuisine: American
Ingredients: 1 Chicken breast meat; 1 tbsp Shio-koji (salt fermented rice malt); 1 slice Sliced cheese; 1 Seasonal veggies (green beans, carrots, burdock root, celery, shiso leaves, Japanese leek etc.); 1 Sweet chili sauce, mayonnaise, Japanese mustard, yuzu pepper paste, ponzu, etc. (your favorite sauce)

cookpad.japan @cookpad_jp

I rolled this up with convenient seasonal veggies.
I think it is easier to handle if you use chicken that's not too large for opening and rolling, and boiling.

Please roll up hard veggies such as burdock root and carrots after boiling them to soften them up. The boiling time won't change if you make two rolls, but please increase the time if you are making more than that. These will dry out if you boil them at a high heat, so be careful. You can store it in the fridge, wrapped in the plastic you used to boil it. Recipe by Mimato

I rolled this up with convenient seasonal veggies.
I think it is easier to handle if you use chicken that's not too large for opening and rolling, and boiling.

cookpad.japan @cookpad_jp

I rolled this up with convenient seasonal veggies.
I think it is easier to handle if you use chicken that's not too large for opening and rolling, and boiling.

Saved

Ingredients

1Chicken breast meat
1 tbspShio-koji (salt fermented rice malt)
1 sliceSliced cheese
1Seasonal veggies (green beans, carrots, burdock root, celery, shiso leaves, Japanese leek etc.)
Your favorite sauce:
1Sweet chili sauce, mayonnaise, Japanese mustard, yuzu pepper paste, ponzu, etc. (your favorite sauce)

Saved

Steps

1

Place the cut carrots and green beans into a microwave safe bowl with water and microwave for 2-3 minutes to prepare them. Cut the Japanese leeks into 5-6 mm thin pieces.
2

Butterfly the chicken breast, spread out the salted rice malt, and let it sit in the fridge for 1 hour overnight. Cover it with plastic wrap or put it into a plastic bag to keep it from drying out.
3

Place step 2 onto a large piece of plastic wrap, cover with the ingredients as shown in the photo, and roll it up. Placing the ingredients at a bit of an angle will make them easier to roll up.
4

Grab hold of both ends after rolling it up, and cover with plastic wrap while rolling it up.
5

Twist both ends, and tie while releasing the air.
6

Like this.
7

Add water to a pot and put in step 6 right before it boils. Cover with a lid and boil for 2-3 minutes on a low-medium heat. Cover it with a drop lid if the meat floats to the surface.
8

Turn off the heat and let it sit for 30 minutes. Let it cool after taking it out.
9

Place it into the fridge after it has cooled to chill completely, and then slice it.
10

Slice step 9, and arrange it onto a dish. Please feel free to enjoy it by itself or with mayo, lemon juice, or mustard etc.
11

Left side: Green beans (without cheese. Center: Plain with nothing rolled in. Right: Carrots (with cheese). Arrange it however you like.
12

This is the salted rice malt that I used.
13

Please remove the chicken skin for those of you who don't like it. Wipe off the salted rice malt before rolling it up if you don't care for it either.
14

I rolled this up with burdock root and carrots for New Years. I ate it with wasabi and yuzu pepper.
15

Make it for New Years, guests, or parties.