Yakinuki-Wrapped Chicken Roulade

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Yakinuki commonly refers to a Japanese method of cooking bite-sized meat (usually beef and offal) and vegetables on gridirons or griddles over flame of wood charcoals carbonized by dry distilation (sumibi) or gas/electric grill.

Originating from horumonyaki, it now enjoys immense popularity  among foodies all over the world. Invented by Korean immigrants in the Kansai area after the Second World War, it has been a favorite dish or major ingredient in major dishes across the globe.

The first time I tried yakinuki was when a Japanese Resto opened somewhere in Valero street and invited me and Jake for some great Jap meal. I thought their yakiniku was totally awesome, literally melting in my mouth.

Fast forward to last Friday, I saw a pack of yakiniku sitting on one of the freezers of the newly opened SM Hypermart along Quezon avenue corner Edsa. Yeah, It was calling my name, alright. Ahh, almost automaically I knew I wanted these yakiniku strips to be all over my chicken roulade.

The fusion of an Asian wrap on Europe’s roulade just made the perfect combination. Every bite just spelled YUMMINESS font 88!

Okay, how to do it:

Yakinuki-wrapped chicken roulade

6 yakinuki strips

6 whole chicken breast fillets, seasoned and pounded

salt and pepper to taste

Filling:

1/2 kilo ground pork

1/2 cup grated cheddar cheese

1 chicken cube

1/2 cup pickle relish

1 small can crushed pineapple, drained

2 bell peppers, finely cubed

1 egg

3 tbsps flour

salt and pepper to taste

__________________________________

Preheat oven to 350c.

Using a transparent plastic wrap, pound chicken breasts to thin and make bigger the chicken meat. Season with salt and pepper. Set aside.

Meantime, mix well all the remaining ingredients (except yakinuki strips) to make the filling.

Assemble chicken on a flat surface. Scoop filling and spread on the center of the breast fillet. Top with another breast fillet to seal the filling. Form into a roll.

Wrap the roll with yakinuki strips. using a string, tie the roll to prevent disintegration while baking. Place rolls on a baking sheet and bake for 45 minutes.

Once cooked, REMOVE STRING. Let it rest for ten minutes.

Slice roulade and serve with gravy or the dripping.

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