Wrapped Roasted Chicken Thigh from Shinanoya in Gotanda
Just having a single piece of aged chicken thigh bought at Shinanoya in Gotanda makes me feel like tonight's dinner is a feast.
Let's try making the wrapped roasted chicken thigh that's a hit on Instagram.
It feels like a Japanese-style salted koji version of porchetta.
【Wrapped Roasted Chicken | A Feast Left to the Oven】
▼Ingredients (serves 4-5)
2 chicken thighs
2 tbsp salted koji
【Filling】
1 medium onion
1 carrot
10 shiso leaves
5 mushrooms
(Any kind of mushroom is fine)
2 cloves of garlic
2 tbsp olive oil
1 tsp salt
▼Instructions
① Use a knife or rolling pin to even out the thickness of the chicken thighs, then rub the salted koji into the meat side.
② Roughly chop all the filling ingredients,
add olive oil and salt, and mix until softened.
(By the way, slicing the carrots gives them a nice texture 👀 Feel free to adjust to your preference 😊)
③ Spread the chicken out in a deep heat-resistant dish,
and place about 3 large spoonfuls of filling on each.
④ Gather the chicken from the edges toward the center, and flip it over so the skin side is facing up.
※If you're worried about it coming apart, you can secure it with toothpicks.
⑤ Bake in an oven preheated to 180°C (356°F) for 30 minutes.
(Rotate the dish halfway through and check the browning.)
⑥ Lower the temperature to 160°C (320°F) and bake for another 20 minutes.
⑦ Slice and serve while warm.
※If you have leftover filling,
it's also delicious just stir-fried with pork ♡
For the filling, I used long green onion, onion, pink oyster mushrooms, white maitake mushrooms, cauliflower mushrooms, celery, shiso leaves, ginger, and salted koji.
Drizzle with olive oil and bake in an oven at 180°C for 30 minutes.
As the main dish for dinner. I made so much filling that I don't even need a side dish.