Japanese cuisine, Japanese food recipes.

We rolled kinpira (simmered burdock and carrot) in chicken this time.
First:

Cook . Wash burdock roots well, shave coarsely, rinse briefly with water. Peel and cut carrots into thin strips. Cut green pepper in half lengthwise, remove stems and seeds, cut into thin strips lengthwise. Heat sesame oil in a frying pan over high heat, add drained burdock, and add and cook carrots when the burdock were softened. Add and green pepper, cook down until all the liquid is evaporated, and let stand to cool.

Slice lettuce into thin strips, soak in water, drain in a sieve and let it stand to cool just before serving.

Remove stems from kaiwarena (young shoots of raddish), rinse in water, cut into half and put with the lettuce.

Rinse cherry tomatoes in water.

Second:
Slice chicken breast from the center to both sides to make a half thickened piece. sprinkle with salt and pepper.

Put on top, roll the chicken and bind with a string, attach with toothpicks. Heat vegetable oil in a frying pan, cook chicken by rolling it until the surface is brown.

Put #2 chicken roll in heat-resistant container, put sake, salt and pepper. Heat the wrapped container in a microwave for 7-8min. Let it stand for 5-6 minutes and unbind the strings. As for microwave, use 600W. Add soy sauce to the steamed sauce and make sauce.

Cut #3 into bite-sized thickness, serve along with lettuce with cherry tomatoes and put the sauce.

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