Datemaki with Chicken

[helenjp]

Datemaki with Chicken

This is a small recipe, makes about 4-6 slices of a small rolled omelet.

It's also lighter and more savory, less sweet, than a traditional datemaki. As it is also paler, the spiral of green seaweed flakes makes a pleasing contrast.

• 30 g ground chicken
  
• 50 g surimi (fish paste)
  
• 1 egg
  
• 2 tsp sake (rice wine)
  
• 1-1/2 tsp mirin (sweet rice wine)
  
• 1 T (approx.) of ao-nori (green flaked seaweed)
  

* Stir and simmer chicken and sake together till crumbly and just cooked through.

* Put surimi, beaten egg, and mirin in a food processor or mortar, process or pound until completely amalgamated.

* Add chicken to egg mixture.

* Pour into a greased square omelet pan, cover with greased foil, cook over low-moderate heat for 2-3 minutes. When dry on top, sprinkle over ao-nori, remove from heat.

* Slide onto bamboo mat, ao-nori side up and browned side DOWN, and use mat to push omelet into a roll.

* Fasten with rubber bands, allow to cool, with outside edge of roll facing DOWN.

* When cool, remove mat, slice datemaki and serve.

Although the texture will not be as smooth and datemaki-like, you could use 80-100g chicken instead of the mixture of chicken and fish surimi.

Keywords: Hors d'oeuvre, Japanese

( RG2075 )