1/4 of a small carrot (about 20 grams or 3/4 oz)
2 fresh shiitake mushrooms
200g (7 1/2 oz) ground chicken (ground beef, lean)
1 Tbsp sake
2 Tbsp katakuriko (1.5 tbsp cornstarch)
2 sheets nori seaweed
1 Tbsp vegetable oil (omitted)
100 ml (3 1/2 oz) sake
2 Tbsp soy sauce (1.5 tbsp)
2 Tbsp mirin (1tbsp)
1 package of kaiware-na (daikon sprouts) or shredded cabbage, optional
Peel carrot and chop finely. Remove stems from shiitake and finely chop the caps. Add carrot and shiitake to a large bowl with the chicken, egg, 1 Tbsp sake and cornstarch, and mix until smooth and spreadable. If mixture is too thin, add a little more katakuriko until it is spreadable.
Lay the nori on a cutting board and spread each sheet with an even layer of the chicken mixture, leaving about 1 cm of nori uncovered on three sides and spreading up to the edge on one side. Starting with the edge spread with the chicken mixture, roll the nori up gently.
Heat the oil in a pan over hight heat and gently add the chicken rolls, with the edge side down to seal. Saute for a few minutes, turning to cook all sides. Add sake, mirin and soy sauce, reduce heat to low and cover. Simmer, turning over the rolls occasionally, until liquid is reduced.
Remove rolls to cutting board and let sit until cool enough to handle. Wash the kaiware-na and cut off roots, then arrange on serving plates. When chicken rolls have cooled slightly, slice into bite-sized rounds. Arrange chicken rolls on the kaiware-na and drizzle the reduced cooking liquid over top.
I thoroughly enjoyed the beef rolls; the combination of ground beef and nori were amazing! The somewhat sweet sauce and the softness of the beef are in conrast with the texture of the nori sheets. The shredded greens provide another layer of textures to the dish. I served it with multigrain rice as well as the miso group, making a healthy and filling dinner, which was very satisfying at the end of a busy day.