Coq au Soja

Chicken in Soy Sauce

1. In a large bowl, combine the Kikkoman Aji Mirin and sake. Add the dried shiitake mushrooms and kombu. Soak until completely hydrated, 30 to 60 minutes. Remove the shiitake mushrooms and kombu from the soaking liquid and reserve. Reserve the soaking liquid separately.
2. Fabricate the chicken into boneless breasts, thighs, and legs. Cut each breast into two strips about 1-inch by 5-inches. Finely chop the thighs and legs.
3. Mince the shallot and reserved shiitake mushrooms. 
4. Melt the butter in a small sauté pan over medium-high heat and add the butter. Add the shallot and shiitake mushrooms. Cook until caramelized and golden brown, about 8 minutes. Transfer to a small sheet tray to cool completely. Reserve.
5. Heat a large, dry sauté pan over medium-high heat. Toast 2 sheets of the nori until crisp, about 5 seconds. Transfer the nori to a spice grinder. Grind into a fine powder. 
6. For the forcemeat, place the chopped chicken thighs and legs in a large bowl. Add the powdered nori, the Kikkoman Less Sodium Soy Sauce, egg white, heavy cream, parsley, thyme, scallion and the reserved shallot and shiitake mushroom mixture. Season with black pepper as needed. Mix until the chicken absorbs all of the liquid and becomes a cohesive mass. Reserve in the refrigerator. 
7. For the chicken nori roll, brush the remaining nori sheet lightly with Kikkoman Less Sodium Soy Sauce until slightly moist. Season the chicken breast strips lightly with salt. 
8. Place a sheet of plastic wrap on a clean work surface and place the moistened nori on top. Arrange the chicken strips side by side across the nori. Use the plastic wrap to lift the edge of the nori and roll it forward, keeping gentle pressure on the nori to shape it into a tight, even log. 
9. For the roulade, place a sheet of plastic wrap on a clean work surface. Spread the reserved forcemeat onto the plastic wrap into an even rectangle about 4-inches by 5-inches. Place the chicken nori roll in the center of the rectangle. Using the plastic wrap, carefully roll the forcemeat around the nori roll to fully encase it. Close the plastic wrap tightly, wrap with a few more layers of plastic wrap, and tie both ends securely with kitchen twine. 
10. In a sous-vide, add enough water to submerge the roulade. Set the temperature to 155°F. Add the roulade and cook until it reaches an internal temperature of 155°F, about 45 minutes. Remove the roulade from the water bath and blot dry thoroughly. Remove the plastic wrap from the roulade.
11. Heat the canola oil a large sauté pan over high heat until lightly smoking. Sear the roulade until golden brown on all sides, 3 minutes. Remove from the pan and rest for 5 minutes. 
12. For the glaze, remove excess fat from the pan. Add the Kikkoman Teriyaki Sauce and sake. Deglaze the pan by scraping up any brown bits stuck to the bottom. Reduce over medium heat until slightly thickened and glossy.
13. Brush the glaze over the roulade. Cut into ¾-inch thick slices.
14. For the sauce, place the reserved soaking liquid into a small saucepan. Bring to a boil and reduce until the alcohol aroma dissipates.
15. Add the Kikkoman Soy Sauce and mix well. Bring the sauce to a simmer.
16. Make a slurry by combining equal parts water and cornstarch. Gradually whisk the slurry into the sauce until thickened. Turn off the heat and whisk in the cold butter.
17. To plate, place 2 tablespoons of Potato Purée onto each of 5 warmed serving plates. Place the sliced roulade on top. Spoon the sauce around the purée. Arrange the remaining Vegetable Sides around the sides of the plate.

Vegetable Sides

1. For the potato purée, peel the potatoes and cut them evenly into 1 ½-inch chunks. Place the potatoes in a medium pot and cover by 1-inch with cold water. Stir in salt as needed. Bring to a boil over high heat until fork-tender, 20 minutes.
2. Place the heavy cream in a small saucepan over medium heat. Heat until warmed though. 
3. Drain the potatoes. Pass them through a fine tamis. Return the potatoes to the pot. Whisk in the butter until fully incorporated. Gradually stream in the warm heavy cream while whisking until smooth. Season with salt to taste.
4. For the pickled onions, peel the pearl onions and cut them in half.  Transfer them to a heatproof bowl. 
5. For the picking liquid, in a small saucepan, combine the Kikkoman Rice Vinegar, sugar, salt, and water. Bring to a boil over medium heat. Stir until the sugar dissolves. Pour the hot pickling liquid over the onions until fully submerged. Let the onions pickle for at least 30 minutes.
6. For the buttered mushrooms, Bring a medium pot of water to a boil over high heat. Salt the water until it tastes like the sea. Place the mushrooms in the boiling water. Blanch the mushrooms until tender, 20 to 30 seconds. Drain, shock in an ice bath, and drain again. 
7. For the butter sauce, bring the water to a simmer in a small sauté pan over medium heat. Add the butter and whisk until emulsified. Season with salt to taste. Add the blanched mushrooms and toss to coat. 
8. For the marinated zucchini balls, bring a medium pot of water to a boil over high heat. Salt the water until it tastes like the sea. Using a melon baller, scoop balls from the zucchini. Place the zucchini balls in the boiling water. Blanch until tender, 20 to 30 seconds. Drain, shock in an ice bath, and drain again.  Transfer to a small bowl. Drizzle with the Kikkoman Sesame Oil. Toss to coat. Season with salt to taste.
9. For the orange carrot tourné, peel the carrots. With a paring knife, shape them into 2-inch long, ¾-inch diameter, 7-sided tournés. In a small sauté pan, add the orange juice, sugar, butter, and salt. Bring to a boil over high heat. Add the carrots. Turn the heat down to low. Cook until tender and glazed, 12 minutes. Finish with the orange zest.
10. For the grilled turnips, bring a medium pot of water to a boil over high heat. Salt the water until it tastes like the sea. Peel the turnips and cut them in half. Place the turnips in the boiling water. Blanch until tender, about 8 minutes. Drain, shock in an ice bath, and drain again. Preheat a grill rack over high heat. Brush lightly with the oil. Grill the turnips until grill marks form on one side, about 5 seconds. Finish with the smoked Maldon salt.