You are here: Home » Recipes » Japanese Chicken Roll-ups Japanese Chicken Roll-ups Yield servings PrintEmail Ingredients Soy Reduction8 tablespoons soy sauce2 tablespoons sugar8 tablespoons sherry8 tablespoons water2 tablespoons lemon juiceChicken Rolls4 -- chicken breasts flattened to 1/4 inch4 teaspoons black sesame seeds2 sheets nori (cut in half and trimmed to fit each breast)2 -- bell peppers (different colors, seeded, cut into 1/4 inch strips -- freshly ground black pepper4 sheets of plastic wrapRoasted Red Pepper Mayonnaise1 1/2 cups corn oil1 -- egg2 tablespoons lemon juice1 teaspoon vinegar1 1/2 tablespoons spicy mustard1 teaspoon salt1/2 teaspoon freshly ground black pepper1/4 teaspoon hot pepper sauce1/2 cup drained, dried bottled roasted peppers or two large peppers if roasted fresh Instructions Soy Reduction In a medium saucepan boil the soy sauce, sugar, sherry, water and lemon juice over medium high heat for 6 minutes or until reduced by about half. Chicken Rolls Sprinkle each piece of chicken with 1 teaspoon of sesame seeds and place seed-side down on plastic wrap. Drizzle 1 teaspoon of soy reduction on each piece of chicken then fit nori to chicken. Place alternating colors of pepper strips on edge of chicken closest to you (lengthwise). Sprinkle with black pepper. Roll chicken away from you into a pinwheel, keeping the plastic wrap on the outside. Roll wrap around completed pinwheel to enclose, twist ends (tightly) and fold under chicken. Using a vegetable steamer or bamboo steamer, steam chicken rolls over medium high heat for 8 minutes or until firm. Roasted Red Pepper Mayonnaise In blender or food processor, place 3 Tablespoons corn oil, egg, lemon juice, vinegar, mustard, salt, black pepper and hot pepper sauce and process for 5 seconds until mixed. With machine running, slowly add remaining oil until sauce thickens to a mayonnaise. Add the peppers and process with on/off pulse until smooth. To serve cold: Chill spirals in plastic wrap in refrigerator for twol hours. When cool, remove wrap and cut chicken diagonally into 1/3-inch slices. Serve with roasted red pepper mayonnaise. To serve hot: Remove plastic wrap, cut chicken diagonally into 1/2 inch wide slices and spoon soy reduction over slices.