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Tori Maki – Hip Hop Cookbook

Tori Maki

3/4 cup thinly sliced raw chicken breast
1 inch ginger, peeled, grated
soy sauce
2 tsp mirin
1/2 tsp sugar
1/4 tsp salt
3 eggs
2 tbsp water
canola oil

In a skillet heat a small drizzle of canola oil. Saute the chicken until fully cooked but not dry.
Remove chicken and combine with ginger, 2 tsp soy sauce, the mirin, and the sugar. Mix well. Set aside.
Beat the eggs, with the water, 1 tsp soy sauce, and the salt.
Heat a lightly oiled skillet and pour in the egg.
Cook without stirring until bottom is set but the top is still liquid.
Towards one side, place the chicken mixture in a neat row.
Let firm up a bit more and then roll the chicken up in the egg. Cut in two. Serve.

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