Chicken rolled into a log tied with string, simmered slowly in soy sauce, mirin, sugar and ginger and turned every few minutes for even color; cooled and sliced for ramen. Based on the recipes themselves, without a verified source.
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
🔧 Tools needed (5) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Tongs· Also works: Turner (None)· 💡 Workaround, changes the dish: Fork (Pierces the meat)
🧻 Consumables: Kitchen twine
By the steps, as the recipe is built now: another version or addition can change the list.
⚙️ What you can change
Possible additions: garlic · Internal temperature of the roll (°C) (68) · Cools in the sauce (at least) (1 hour) · Peeled eggs marinated in the strained liquid (at least) (2 hours) · Rolls chill in the fridge (at least) (1 hour)
Word for the piece (breast, thigh): breast
Tying: every 3 cm
The pot: in a small pot that fits the rolls snugly
