Japanese Teriyaki Chicken Roulade (Tori Yawata Maki) | Juicy Teppanyaki Street Food

Peel the carrots and cut them into fine, thin matchsticks (julienne). Cut the white and pale green parts of the spring onions into pieces about 8-10 cm long, matching the width of the meat (set aside a small amount of finely chopped green tops for the final garnish). Blanch the carrots in boiling water for 1-2 minutes, then drain and let cool.

Spread the chicken thigh fillets out on a cutting board. If necessary, gently butterfly the thicker parts or pound them to an even thickness of about 1 cm. Season lightly with salt and pepper.

Place a portion of blanched carrot strips and spring onion pieces on the lower third of each spread-out chicken thigh, then roll them up tightly into a roulade. Secure the rolls with kitchen twine or skewers (toothpicks) so they stay tightly held together during cooking.