For Christmas dinner in America, it is tradition to have turkey or some other sort of fowl as the main course. Here in Japan, it was hard to find a whole turkey, as well as expensive. Besides, in Japan, it has become a
tradition to have chicken for Christmas dinner.
Here is an easy recipe that you can make at any time. It looks very extravagant, however, it's very simple.
Ingredients (serves 2)
1 boneless chicken thigh
1/4 carrot
1 asparagus
salt and pepper
1m twine タコ糸
pink pepper (for presentation/decoration)
Sauce
1 tablespoon red wine
1 tablespoon balsamic vinegar
1 teaspoon sugar
3g butter
1-2 drops of shoyu
Cut carrot and asparagus to the same length as chicken. Boil, drain and set aside.
Spread chicken thigh on cutting board with the skin side down. Cut any thick areas to make it as flat as possible. Season with salt and pepper.
Lay carrot slices and asparagus onto chicken.
Roll the chicken thigh tightly. Start with the side nearest you, and roll away from your body.
Cut one meter of twine.
Tie one end using a simple
overhand knot
.
Make a loop with the twine.
Fit the loop around the roll, slide it down and pull tight.
Repeat this step until the entire roll is secure.
*Pictured is two rolls, i.e. two pieces of chicken.
Heat frying pan to medium. DO NOT use any oil. (In order to get a brown coloring, it's better not to use any oil, and besides, the thigh meat will produce a lot of natural oil.) Place the roll with the
seam
(肉の巻終わりの面) side down. As oil comes out, use paper towels to soak up the oil. Cook to a nice golden brown. Rotate and cook all sides.
Cook should be about 15 minutes or until the meat isn't bloody.
Remove twine and slice.
Sauce: Add all of the sauce ingredients to a pot and mix on low heat until the liquid thickens （少しとろみがつくような）
Bon Appétit 
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