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Toriniku Yawata-maki Grilled Chicken and Burdock Rolls
Boned chicken legs cut into one long ribbon and wound skin-out around dashi-marinated burdock, tied, grilled over charcoal and basted with a saké, mirin and soy teriyaki glaze. Sliced into rounds to show the spiral.

- YieldServes 4 (2 rolls)
- Hands-on1 h 15 min
- Total3 h 27 min
- Difficulty
Ingredients
burdock
- 2medium burdock roots (gobo), or asparagus or parboiled celery, scrubbed
- 1 tbsprice vinegar, for the cooking water
dashi
- 450 mlcold water
- 7 gkombu, wiped
- 9 gdried bonito flakes (katsuobushi)
marinade
- 1 tspsalt
- 3 tbspmirin
- 2 tbsplight (usukuchi) soy sauce
chicken
- 2whole chicken legs, thigh and drumstick attached (from a 1.4 kg bird)
teriyaki sauce
- 240 mlsaké
- 240 mlmirin
- 240 mldark (koikuchi) soy sauce
garnish
- 4pink pickled ginger shoots (hajikami), or a few pickles of your choice
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