The Estate Tableat Copperopolis
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Japanese · Main

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

Contains

  • Gluten
  • Soy
  • Fish
  • Sulfites
  • Tuna
  • Bonito
  • Legumes (any)
  • Wheat
  • Rice
  • Burdock root
  • Ginger
  • Yeast
  • Mold-ripened and koji-fermented foods
  • Seaweed (any)
  • Kelp
  • Poultry and birds (any)
  • Chicken
  • Histamine (aged and fermented foods)
  • Alcohol

Taste

  • Sweet
  • Sour / bright
  • Salty
  • Umami / savory
  • Bitter
  • Richness / fat
  • Smoke
  • Herbal / fresh

Texture

  • Crisp
  • Chewy

Equipment

  • Grill

Season

  • Summer

Occasion

  • Weekend project
  • Entertaining

Effort

  • 45–90 min active
  • Over 3 hours total
  • Difficulty 4
  • Needs advance prep

Nutrition

  • Calories: high
  • Protein: high
  • Carbs: moderate
  • Fat: high
  • Fiber: low
  • Sodium: high

Budget

  • Budget: moderate

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