Japanese homemade chicken ham made with chicken breast

This is a recipe for Japanese homemade chicken ham or “torihamu.”

This “torihamu” dish was first created by Keisuke Iwata, the proprietor of a popular ramen restaurant in Japan called “Mugi to Oribu.”

It is made by placing chicken breast and seasoning in a plastic bag and cooking it in a pot (while still in the bag) for about 30 minutes.

The chicken breast turns out surprisingly tender and juicy.

How to make Japanese chicken ham

This is a “torihamu” recipe.

When making this dish, the key is to cook the chicken breast slowly at a low temperature of about 70 degrees (Celsius).

If cooked slowly over time at a low temperature, the chicken breast will turn out tender and juicy.

I will explain the recipe based on photos.

How to make “torihamu”

Step 1
First, remove the skin from the chicken breasts.

Then place the chicken breasts along with all the ingredients under “A” in a plastic bag and mix everything together thoroughly.

Next, roll the chicken breasts into a cylindrical shape and remove the air from the bag before closing it tightly.

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Step 2
Next, boil the chicken breasts while still in the bag.

Heat some water in a pot to 70 degrees and place the bag containing the chicken breasts inside.
After that, boil the chicken breasts for about 30 minutes while maintaining the water temperature at about 70 degrees.

After 30 minutes have passed, take the bag out of the pot and let the chicken cool down for a few minutes while it is still in the bag.

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Once it has cooled down, cut it into bite-sized pieces, and the dish is complete.

The salty seasoning that enhances the chicken breast flavors and the texture of the juicy and tender chicken breast are simply outstanding.

This chicken ham can be stored in the fridge for about a week.

Not only does it make a great addition to sandwiches and salads, it also makes a terrific drinking snack as it is.

（Recipe information source：”Viking” Broadcast on FujiTV, Feb 15, 2016）