Seashore Chicken Swirls

Name: Seashore Chicken Swirls (Tori no Isobé Maki)
Yield: Makes 30
Cuisine: Japan
Ingredients: 6 ounces boneless, skinless chicken breast; 1 ½ tablespoons shiro miso (light fermented bean paste); 2 tablespoons finely minced scallions OR chives; ½ medium egg, beaten; ¼ teaspoon usukuchi shōyu (light soy sauce); 1 tablespoon cornstarch; 1–2 tablespoons vegetable oil; 2 full sheets yaki-zushi nori (toasted paper-thin seaweed); ¼ teaspoon salt; soy sauce, for dipping (optional); 1 teaspoon saké (Japanese rice wine)

Tori no Isobé Maki

Preparation info

Makes
30

Difficulty
Easy

Appears in

An American Taste of Japan

By Elizabeth Andoh

Published 1985

About

This is a classic Japanese appetizer meant to be served on its own or in a boxed collection with other bite-size savories, such as Japanese-Style Breaded Fried Oysters or Seashore Flowers. This particular version was given to me by Hisako Masubuchi, a dear friend in Tokyo and a fabulous cook.