Practical Method to Serving Perfect Chicken and Mentaiko Rolls
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To cook an unforgettable Chicken and Mentaiko Rolls, here are the ingridients required:
- You need 1/2 of Chicken breast.
- Provide 1/4 piece of Mentaiko.
- Get 1/3 of of a full size sheet Nori seaweed.
- Get 1 pinch of of each Salt and pepper.
- Take 1 dash of Sake.
After preparing the materials, next you are ready to cook your 5-star Chicken and Mentaiko Rolls by following the instructions below:
- Cut the chicken in half and cover with plastic wrap. Pound with a rolling pin to flatten..
- See the picture above to get the idea of the 1/4 size of mentaiko. Cut this into half again lengthwise to end up with 2 thin strips..
- Sprinkle salt, pepper and sake on the chicken. Layer the chicken with cut seaweed and mentaiko. Refer to the photo..
- Roll up with a plastic wrap and twist the ends to seal it securely..
- Place on a microwave-safe plate and heat up for 1 minute and 30 seconds at 500 W. Flip it over and microwave for another minute. Let it cool..
- When it has cooled down, cut into half and it's done..
Combine mentaiko and sake to make sauce. Mentaiko and Okra - Mentaiko is the whole roe sack of pollock roe that is cured with salt, then marinated in seasonings and chilli powder (more details below). Boiled okra gives a slightly slimy texture but goes well with salty and spicy mentaiko. Mentaiko or myeongnanjeot a term describing whole sacks of marinated Alaskan pollock roe, commonly eaten in Japan and South Korea. Quite often, it is mistaken for tarako (salted version), and since Alaska pollock is closely related to cod, the product is often labeled as cod roe.
Recipe : Chicken and Mentaiko Rolls
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