About the Food
Perfect for a lunchbox! Try the recipe for Chicken Teriyaki & Edamame Egg Roll, made with chicken, teriyaki sauce, sweet soy sauce, and a blend of kitchen spices. It always includes naturally grown Sago Flour and Edashi Edamame for the perfect balance of flavor and nutrition.
Ingredients Chicken Teriyaki:
- Chicken – 250 grams
- Teriyaki Sauce – ½ teaspoon
- Sweet Soy Sauce – ¼ teaspoon
- Broth Powder – ¼ teaspoon
- Salt – ½ teaspoon
- Black Pepper – 1 seed (or to taste)
Ingredients for Egg Chicken Edamame Roll
- Edashi Edamame – 300 grams
- Chicken – 300 grams
- Sago Flour – 100 grams
- Rice Flour – 50 grams
- Eggs – 2
- Scallions – 50 grams
- Salt – 1 teaspoon
- Broth Powder – ½ teaspoon
Preparation Steps
- Wash and clean the chicken, then sauté it with a little oil over low heat.
- Add teriyaki sauce, sweet soy sauce, broth powder, salt, and pepper, then cook until fully cooked and evenly mixed. Set aside.
- To make the egg chicken edamame roll, whisk 2 eggs, then mix with sago flour and rice flour, and stir until smooth.
- Pour the batter into a non-stick Teflon pan and spread it evenly to form a thin layer that doesn’t tear when lifted. Set the cooked layer aside.
- Soak Edashi Edamame in hot water for 2 minutes. Peel and blend the edamame until it becomes a puree. Set aside.
- Mince the chicken finely, then mix it with the edamame puree, scallions, salt, and broth powder. Stir until the mixture is smooth.
- Roll the mixture with the prepared skin into a long, round shape, then freeze it for about 1 day.
- Remove from the freezer, cut into pieces, and fry until golden and cooked. Set aside.
- Place cooked sago rice or noodles on a plate, then add the teriyaki chicken and egg chicken edamame rolls on the side.
- Serve while warm.