Ginger Wasabi Chicken Rolls
- Yield servings
- 4 -- boneless skinless chicken breasts, about 8 ounce each
- 4 tablespoons soy sauce
- 5 tablespoons sesame oil
- 5 tablespoons mirin, divided use
- 5 cloves minced garlic
- 2 1/2 tablespoons finely zested ginger
- 5 tablespoons seasoned rice vinegar, divided use
- 2 1/2 teaspoons hot chili paste
- 2 1/2 teaspoons cornstarch
- 3 tablespoons brown sugar
- 1 teaspoon Adolph's meat tenderizer
- 1 cup Sushi rice
- 2 cups boiling water
- 1 -- carrot, cut into long, thin strips, as for sushi
- 1/4 -- fresh, juicy pine apple, cut into long, thin strips
- 2 tablespoons vegetable oil
- 2 tablespoons water
- 1/2 cup toasted sesame seeds
- 1 sheet toasted Nori, cut into 1/2 inch diamonds (use scissors or rotary cutter) for garnish
- -- Asian salad (recipe follows)
- -- Ginger Wasabi dressing, (recipe follows)
Directions: Prepare chicken pieces. Cut each breast horizontally, stopping 1/2 inch from edge; open up each breast and pound to an even 1/4 inch thickness. Trim each cutlet into a rectangular shape (about 8 by 6 inches) and reserve trimmings from each for another use. Prepare marinade by combining soy, sesame oil, 3 tablespoons mirin, minced garlic, grated ginger, 3 tablespoons of seasoned rice vinegar, hot chili paste, cornstarch, brown sugar and Adolph's meat tenderizer in a large Ziploc bag. Add flattened chicken pieces, seal, and shake bag to coat. Marinate for 20-30 minutes, while preparing sushi rice and salad. For sushi rice, add boiling water to rice in a medium sauce pan and bring back to boil. Reduce heat to simmer, uncovered, for about 20 minutes, or until done (check toward end). Sprinkle cooked rice with remaining 2 Tablespoons seasoned rice vinegar. Remove chicken from marinade, reserving marinade. With thinnest end of each chicken piece facing away from you, spread each with a thin layer of hot sushi rice. At end closest to you, add a few strips of carrot and pineapple and roll up, sushi style. Tie each roulade with kitchen string in 3 places. In a large skillet, heat two tablespoons vegetable oil to shimmering. Quickly brown roulades on four sides, about 2 minutes per side. Add reserved marinade to pan, plus 2 tablespoons water and remaining 2 tablespoons mirin, and bring to boil. Reduce heat to low, cover, and cook until instant read thermometer registers 160, about 15 minutes. Roll roulades lightly in toasted sesame seeds and keep warm until ready to serve.
To serve, divide Asian salad (recipe follows) among four plates. Arrange roulade pieces attractively on plate, sliced about 1/2 inch thick. Drizzle with Ginger-Wasabi salad dressing (recipe follows) and sprinkle salad with nori diamonds. Serves 4.
Asian salad: Toss together 6 generous cups mixed baby greens, 1 cucumber, cut into 1/2" cubes, 1 carrot, cut into 1/2" cubes, one ripe avocado cut into 1/2" cubes.
For Wasabi-Ginger salad dressing:
Blend together 3 teaspoons soy sauce, 3 teaspoons fresh ginger juice or very finely grated ginger, 2-3 teaspoons prepared wasabi paste depending on your brand's heat, 1/2 cup good-quality light mayonnaise, 3 tablespoons seasoned rice vinegar.