[MED] 3 min
[WARM 176°F] 20 min + 10 min
2 chicken breasts, skinless, butterflied
2 tablespoons shio koji
Freshly ground black pepper, to taste
2 sprigs fresh rosemary
(1st day) Butterfly the breast to even out the thickness. Rub shio koji onto chicken breasts, place in a sealable bag overnight in the refrigerator.
(2nd day) Remove the rub off chicken and pat dry using paper towels. Bring the chicken up to room temperature. Then roll up chicken breast, making sure the thickness is even. Sprinkle black pepper and top with 1 sprig of rosemary. Tightly wrap with plastic wrap and tie both ends. Repeat this step to make another roll.
Add 2 tablespoons of water in the pot, lay parchment paper and transfer the rolls from Step 2 into the pot.
Cover and steam over [MED] heat for 3 minutes, then steam over [WARM 176°F] for 20 minutes. Flip the rolls and cook covered for another 10 minutes.
Remove the wrap, cut into bite-size pieces and serve.
Extend cooking time for 5-10 minutes when using a large chicken breast.
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