Japanese cuisine · Meat & Kebab

Tori Hamu

Homemade chicken ham: cured, rolled tight and gently poached in a water bath into juicy slices.

Ingredients · for 4 servings

• 600 g chicken breast fillets
• 2 tsp salt
• 1 tbsp sugar
• 1 tsp white pepper (coarsely crushed)
• 2 garlic cloves
• 1 tbsp sake
• 1 tsp sesame oil
• 1 bunch scallions
• 2 tbsp soy sauce
• 1 tsp wasabi

Instructions

1. Butterfly the chicken breasts flat, rub with salt, sugar and the coarsely crushed white pepper and cure covered in the refrigerator for at least 6 hrs., ideally overnight.
2. Rinse the meat briefly, pat dry, brush with the finely grated garlic and the sesame oil, and roll it up tightly with the skin side facing out.
3. Wrap the roll tightly in plastic wrap, twist the ends like a candy wrapper, and additionally tie it firmly with kitchen string so it holds its shape while cooking.
4. Bring a wide pot of water to 75 °C, add the sake, and let the roll poach in it for 35 min. without the water ever coming to a boil.
5. Take the pot off the heat and let the meat rest in the hot water for a further 20 min., then cool immediately in ice water and chill for at least 2 hrs.
6. Unwrap the roll, slice into 5 mm thin slices and serve as a cold appetizer with scallion rings, soy sauce and a little wasabi.