Sep 1, 2008
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.
Very tasty–a nice texture and quite delicious