← Back to Search Results
broiling, grilling Japanese
Teriyaki Chicken-and-Asparagus Rolls

Photo by: Joseph De Leo
Comments: 0


(Asupara-maki Tori no Teriyaki)

The cut surfaces of these rolls display white chicken meat with bright green asparagus in the center. You can create other attractive color combinations using strong-colored vegetables, such as red bell pepper.

The rolled chicken is basted with the popular teriyaki sauce. Once the basting sauce is applied, the surface of the chicken burns easily, so please watch carefully as you cook the chicken.

I serve this traditional appetizer on top of salad greens.

Yield: 4 servings as an appetizer or 2 servings as a main dish


  • 2 large boned chicken thighs, with skin attached
  • 2 tablespoons shoyu (soy sauce)
  • 2 tablespoons mirin (sweet cooking wine)
  • 2 tablespoons sake (rice wine)
  • 1 tablespoon peeled and finely grated ginger
  • 6 thin asparagus spears, tough ends and tips removed
  • ½ cup teriyaki sauce
  • Mixed salad greens
  • Sansho pepper


Make several very shallow lengthwise cuts on the inner side of each chicken thigh, so that later the chicken will be easy to roll. In a medium bowl, combine the shoyu, mirin, sake, and grated ginger. Add the chicken thighs, and marinate them for 20 minutes, turning them over several times. Remove the chicken thighs from the marinade, and wipe them dry with a paper towel.

Bring a medium pot of water to a boil, and blanch the asparagus spears for 20 seconds. Drain them, and wipe them dry with a paper towel.

Tightly roll three asparagus spears in each chicken thigh. Secure each roll with five steel, skewers, threaded through the overlapped part of the roll in a fan shape, so that you can hold all five skewers together at one end. They will form a convenient handle by which to turn over the chicken during cooking.

Heat a broiler or grill. Place the chicken rolls in a broiler pan or on the grill rack, 5 to 6 inches from the heat source, and cook the chicken rolls for 10 minutes. Turn them over, and cook them for 6 minutes on the other side. Remove the chicken rolls from the heat source. With a pastry brush, apply the teriyaki sauce on both sides of the chicken rolls. Return them to the heat source, and dry them on both sides for 1 to 2 minutes. Repeat the basting and drying process several times, until the chicken rolls are coated with a glossy layer of sauce.

After the chicken is cooked, turn the skewers to loosen them, but leave them in for 5 minutes.

In a small saucepan, warm the remaining sauce over moderate heat. Unskewer the chicken rolls, and cut each roll into 1-inch slices crosswise. Lay the chicken disks on a bed of salad greens, and drizzle the disks with a little teriyaki sauce. Sprinkle a little sansho pepper over the chicken and serve.

© 2000 Hiroko Shimbo

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 4. Nutritional information includes 2 cups of mixed salad greens per serving, but does not include Teriyaki Sauce. For nutritional information on Teriyaki Sauce, please follow the link above.

151kcal (8%)
316mg (13%)
7g (11%)
2g (10%)
39mg (13%)
616mcg RAE (21%)
81mg (135%)
127mg (13%)
3mg (15%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
big-fat-cookies Big Fat Cookies
by Elinor Klivans
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
spice Spice
by Ana Sortun
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
good-to-the-grain Good to the Grain
by Kim Boyce
raos-cookbook Rao's Cookbook
by Frank Pellegrino
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
cook-with-jamie Cook with Jamie
by Jamie Oliver
Already a member? Sign in here

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here

Sign in to Cookstr

Keep me logged in
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?