Shio Koji Marinated Chicken Roll (Tori Ham) | Umami Insider

Ingredients:
- 1 Chicken Breast Fillet
- 1 Tbsp Shio Koji
- 2 stalks Asparagus
- 1 pinch Sea Salt

Japanese Curry Hummus:
- 3 Tbsp Hummus
- 1 pinch Sea Salt
- 1 Tbsp Turmeric Powder
- 2 tsp Soy Sauce

Garnishment:
- ½ stalk Asparagus, boiled
- 1 tsp Scallions, chopped
- 1 tsp Ikura (Salmon Roe)
- Edible Flowers, optional

Instructions:
Butterfly chicken breast
1. Place the chicken fillet on a chopping board and slice it into flattened butterfly shape (please make sure not to cut through the chicken completely).
2. Apply sea salt over the chicken and marinate it with the shio koji in a plastic bag. Rest it in a fridge over night or at least for 1 hour.

Make the roll
1. Place the plastic wrap and put the marinated chicken on top. Put asparagus in the middle of the chicken and start rolling from the bottom.
2. Wrap the chicken roll really tight in the plastic wrap and twist the both sides firmly to make a log shape.
3. Wrap the roll in aluminum foil.

Boil the chicken roll
1. Plunge the chicken roll into boiling water and boil for 5 minutes.
2. Let the chicken be in a hot water and set it aside until the chicken cools down, approximately for 2 hours.

Meanwhile prepare hummus
1. In a small bowl, mix all the ingredients and set it aside.

Plate the food and serve
1. Slice the chicken roll into about 1-inch thick.
2. Place curry hummus in the middle of the plate and make a shape of cylindrical column, about 1 inch tall. Make sure the diameter is slightly bigger than the chicken roll.
3. Carefully place the chicken on top of the hummus.
4. Sprinkle scallions and ikura in the remaining area of the hummus.
5. Gently peel asparagus, roll up to make garnishment.
6. You can keep the chicken roll in a freezer for 2 weeks.