Glazed Chicken Roll

Tori no Yahata Maki

Preparation info
  • Serves


    • Difficulty


Appears in
An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

Wrapping and rolling one ingredient in another is a favorite technique in the Japanese kitchen. Unlike mixing or blending, encasing one food in another allows each ingredient to maintain its own characteristics while combining a variety of tastes, textures, and colors. Most often, the Japanese use only a few ounces of tissue-thin meat when wrapping another ingredient, but here’s a hefty roll similiar to a French galantine.