Marukan Japanese Chicken Rolls (Chicken Yawata-Maki)

INSTRUCTIONS

Peel and cut parsnip and carrot into thin matchsticks (about 2½ inches long). You want 8 parsnip and carrot matchsticks each. Trim green beans to the same length. In a small saucepan, combine simmering sauce ingredients (broth, soy sauce, mirin, sake). Add parsnip and carrot, bring to a simmer over medium heat, and cook for 5 minutes until just tender. Drain and cool. Blanch green beans in boiling water for 1 minute, then cool in ice water.

Lay each chicken thigh flat. Pound lightly with a rolling pin to even out thickness (about ¼ inch).

Place a thigh on a work surface. Lay 2 parsnip matchsticks, 2 carrot matchsticks, and 4 green beans near the edge. Roll tightly, tucking in the sides. Tie with kitchen twine to secure. Repeat for all thighs.

Wrap each roll in aluminum foil, twisting the ends to seal. Place in a large skillet, add a splash of water (about 2 – 3 tablespoons), and cover with a lid. Cook over low heat for 20 minutes, turning rolls halfway for even cooking. Remove from heat and let sit, covered, for 5 minutes. Remove the foil. Add 1 tablespoon of oil to the skillet and heat over medium heat. Remove the foil. Add the chicken rolls and cook the skin until lightly golden, 3 – 4 minutes.

In a small bowl, mix Marukan rice vinegar, soy sauce, mirin, and sugar until sugar dissolves. Pour the tare over rolls, bring to a simmer over medium heat, and cook for 3–4 minutes, turning rolls to coat, until sauce thickens slightly.

Let rolls cool slightly, remove the string, then slice into ½-inch rounds. Arrange on a plate and drizzle with any remaining sauce. Serve warm or at room temperature as a main, side, or appetizer.

*Note – Boneless, skinless chicken thighs can be used. If using skinless chicken thighs, skip browning the skin in oil and move directly on to adding the Tare to the pan and finishing the rolls.