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1
Place the cut carrots and green beans into a microwave safe bowl with water and microwave for 2-3 minutes to prepare them.
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2
Cut the Japanese leeks into 5-6 mm thin pieces.
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3
Butterfly the chicken breast, spread out the salted rice malt, and let it sit in the fridge for 1 hour overnight.
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4
Cover it with plastic wrap or put it into a plastic bag to keep it from drying out.
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5
Place step 2 onto a large piece of plastic wrap, cover with the ingredients as shown in the photo, and roll it up.
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6
Placing the ingredients at a bit of an angle will make them easier to roll up.
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7
Grab hold of both ends after rolling it up, and cover with plastic wrap while rolling it up.
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8
Twist both ends, and tie while releasing the air.
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9
Like this.
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10
Add water to a pot and put in step 6 right before it boils.
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11
Cover with a lid and boil for 2-3 minutes on a low-medium heat.
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12
Cover it with a drop lid if the meat floats to the surface.
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13
Turn off the heat and let it sit for 30 minutes.
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14
Let it cool after taking it out.
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15
Place it into the fridge after it has cooled to chill completely, and then slice it.
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16
Slice step 9, and arrange it onto a dish.
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17
Please feel free to enjoy it by itself or with mayo, lemon juice, or mustard etc.
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18
Left side: Green beans (without cheese.
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19
Center: Plain with nothing rolled in.
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20
Right: Carrots (with cheese).
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21
Arrange it however you like.
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22
This is the salted rice malt that I used.
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23
Please remove the chicken skin for those of you who don't like it.
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24
Wipe off the salted rice malt before rolling it up if you don't care for it either.
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25
I rolled this up with burdock root and carrots for New Years.
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26
I ate it with wasabi and yuzu pepper.
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27
Make it for New Years, guests, or parties.
