Japanese-style Char Siu Hen – RecipeTin Japan

My Char Siu Hen is made by cooking rolled rooster in a Japanese method. It is vitally tender, with a gentle candy soy flavour. The browned patches on the floor of the rooster give it an identical look to roasted Char Siu.

As I discussed in my Yakibuta (Braised Pork – Japanese Char Siu) recipe, Japanese delicacies adopted the Chinese language Char Siu, however the cooking methodology was utterly modified. As a substitute of roasting marinated meat, the floor is browned first, then the meat is braised in a candy soy-based sauce.

Most Char Sui rooster recipes accessible on-line cook dinner the rooster items as they’re, with or with out bones. However I rolled the rooster fillets earlier than cooking in order that they resemble the pork char siu typically served as a topping for ramen. The sliced Hen Char Siu is smaller than my Pork Char Siu, however it goes equally effectively with ramen.

What’s in My Japanese-style Char Siu Hen

• 2 boneless rooster Marylands/complete rooster legs, pores and skin on
• Salt
• Oil
• Crushed garlic clove
• Sliced ginger.

I couldn’t discover Maryland fillets with pores and skin on on the grocery store, so I purchased bone-in Maryland and eliminated the bones. If you’re unfamiliar with deboning a rooster Maryland, you’ll be able to watch one of many YouTube demonstrations akin to  Debone a Hen Leg and Thigh.

You may additionally make Cha Siu Hen utilizing thigh fillets, however you’ll need to make a number of quick rolls.

Simmering Sauce

• Soy sauce
• Cooking sake
• Sugar
• Water (not within the picture).

Make Japanese-style Char Siu rooster

You will want kitchen twine to safe the rolled rooster.

1. Place the rooster fillet pores and skin aspect down and butterfly the thick half in order that thickness turns into even.
2. Sprinkle salt over the fillets, then roll every fillet tightly.
3. Safe every roll with kitchen twine.
4. Warmth oil in a frying pan and brown the floor of the rolled rooster.
5. Add the simmering sauce elements, garlic, and ginger to the pan. Deliver it to a boil, then simmer over medium low warmth with a lid on.
6. Take away the lid, enhance the warmth to medium excessive, and proceed cooking.
7. When the sauce reduces to about ¼ cup (the sauce needs to be barely thickened), flip the warmth off.
8. Switch the rolls and the sauce to an hermetic container, cowl with a bit of cling wrap or baking paper, and allow them to cool.
9. Take away the twine and slice every roll into 1.5cm thick discs.
10. Place the rooster slices on a serving plate, drizzle the sauce over them, and serve.

You’ll be able to serve Char Siu Hen instantly or depart it within the sauce for 1-2 days within the fridge to permit the rooster to soak up the flavour. It may be a most important dish, a topping for ramen, or as nibbles with drinks.

Yumiko

Watch How To Make It

Japanese-style Char Siu Hen

My Char Siu Hen is made by cooking rolled rooster in a Japanese method. It is vitally tender, with a gentle candy soy flavour. The browned patches on the floor of the rooster give it an identical look to roasted Char Siu.

Recipe Kind:

Predominant

Delicacies:

Japanese

Key phrase:

Char Siu, rooster recipe

Serves: 2 -3 Servings

Creator: Yumiko

Substances (tbsp=15ml, cup=250ml)

• 2
  rooster Maryland fillets
  pores and skin on (observe 1)
• Just a few
  pinches
  salt
• 2
  tsp
  oil
• 1
  clove
  garlic
  crushed
• 30g / 1.1oz
  ginger
  sliced into 4-5 items
• Cooking twine

Directions

1. Place a Maryland fillet on a chopping board, pores and skin aspect down. Butterfly the thick a part of the flesh in order that the thickness of the meat is even (observe 2).

2. Place the fillet horizontally in order that the thigh portion is on the left (or proper) of the drumstick portion. Sprinkle a pinch of salt over the meat.

3. Ranging from the sting nearer to you, roll the fillet tightly.

4. Wrap one finish of the meat as soon as with kitchen twine and tie it. Then proceed wrapping it at about 1.5cm / ⅝” intervals (observe 3). On the finish, tuck the top of the twine below the wrapped strands.

5. Repeat for the opposite fillet.

6. Warmth oil in a frying pan over medium warmth.

7. Place the rooster rolls within the pan, with the top of the twine going through down. Cook dinner the rooster for a few minutes, till the floor touching the pan is browned.

8. Flip the rooster rolls often and cook dinner till they’re properly browned throughout.

9. Wipe off the surplus oil from the pan, then add all of the Simmering Sauce elements, garlic, and ginger to the pan. Deliver it to a boil.

10. Cut back the warmth to medium low and cook dinner for 7 minutes, with a lid on.

11. Take away the lid, enhance the warmth to medium excessive and proceed to cook dinner for 4-5 minutes (observe 4). Often rotate the rooster items. Take away the scum if needed.

12. When the sauce is decreased and simply covers the underside of the frying pan (2-3 tablespoons), take away the pan from the warmth.

13. Switch the rooster to a chopping board and take away the twine (observe 5).

14. Slice the rooster rolls into 1.5cm extensive items and switch them to a plate.

15. Drizzle the sauce over the rooster and serve.

Recipe Notes

1. I purchased 2 x bone-in rooster Maryland, which weighed 700g / 1.5lb in complete. After eradicating the bones, the whole fillet weighed 540g / 1.2lb.

2. You would possibly discover that the flesh the place the 2 bones had been joined could be very skinny, exposing the pores and skin. You’ll be able to fill the skinny half with a bit of meat trimmed from the thicker a part of the fillet.

3. Wrap the rooster diagonally in order that the twine naturally strikes in the direction of the opposite finish.

4. The time required to scale back the sauce could range relying on the energy of the warmth and the floor space of your frying pan.

5. If you’re not serving instantly, switch the rooster, with the twine intact, to an hermetic container together with the sauce. It would hold for five days within the fridge or 4 weeks within the freezer.

6. Diet per serving, assuming 2 servings.

serving: 428g energy: 405kcal fats: 12g (18%) saturated fats: 206g (13%) trans fats: 0.0g polyunsaturated fats: 4.4g monounsaturated fats: 3.3g ldl cholesterol: 176mg (59%) sodium: 1243mg (52%) carbohydrates: 11g (4%) dietary fibre: 1g (2%) sugar: 6g protein: 57g vitamin D: 0.7mcg (0%) calcium: 41mg (4%) iron: 3.2mg (18%) potassium: 784 mg (17%)