Wednesday, August 1, 2012
Chikin Sandoitchi チキンサンドイッチ Roast Chicken Sandwich With A Japanese Twist
Making more roast chicken that was needed for the filling of my onigiri (Japanese rice balls, recipe next) was a deliberate act; though not overly sure what I would do with the leftover chicken at first but that was before I saw the freshly baked mini baguettes on offer at the Vietnamese baker.
With the Japanese flavoured roast chicken, it is only appropriate to finish my chickin sandoitchi with a squeeze each of kewpie mayonnaise and Japanese mustard, both available at Japanese or Korean grocers.
P.S leftover tori no karaage (Japanese fried chicken) is a good substitute for the roast chicken.
recipe from the tummies' kitchen
oven preheated at 220 C (conventional)
1 small carrot, julienned
1 small cucumber, sliced
1 tbs of toasted sesame seeds
a handful of mixed salad leaves
2 mini baguettes
kewpie mayonnaise to serve
Japanese mustard to serve
for the roast chicken;
2 chicken marylands
2 tbs of mirin
2 tbs of soy
dash of sesame oil
5 cm piece of ginger, grated
2 cloves of garlic, grated
Marinate chicken with mirin, soy, sesame oil, grated ginger and garlic for at least an hour.
While the chicken marylands are resting, prepare the carrot and cucumber.
When they chicken marylands are cool enough to handle, shred into large pieces and mix in the pan juice and the sesame seeds.