Chicken Teriyaki Rolls Recipe #304745
Another single serving goodie from Bento Boxes: Japanese Food To Go by Naomi Kijima. Though this was designed for a lunchbox, you could certainly change the servings and serve this for dinner - I did! :)
by CraftScout
10 min | 10 min prep
SERVES 1
- 4 ounces boneless chicken thighs, with skin
- cooking oil
- 2 teaspoons soy sauce
- 1 teaspoon mirin
- 1 teaspoon sake
- 1/2 teaspoon sugar
- 3 tablespoons water
- Cut into the thickest part of the thigh and flatten out the meat, skin side down. Roll up into a small, even cylinder. Tie loosely with kitchen string.
- Cook the chicken roll in the oil until browned on all sides over medium heat. Add the remaining ingredients and cook, turning, until well glazed. Slice into diagonal rounds.
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5 stars