Seasonings:
1 teaspoon salt
1 tablespoons sake
A small amount of synthetic flavoring
A small amount of pepper
1 teaspoon Japanese pepper seeds
Chives
Ginger root
100cc stock

Sauce:
1 teaspoon spicy miso (bean paste) with red chili peppers
5 tablespoons sesame miso
4 tablespoons soy sauce
1 tablespoon sake
Salt
1 tablespoon sugar
1 tablespoon vinegar
1 tablespoon sesame oil
1 tablespoon minced chives
1 teaspoon minced ginger root

1. Make cuts along the thicken thighs and spread to even the thickness. Season with the sake, salt and pepper. Dip in boiling water briefly and then in cold water.

2. Cut the carrot into thin sticks. Rinse the spinach well. Briefly boil the carrot and spinach separately, then soak in cold water.

3. Remove excess water from the carrot and spinach, place at the center of the chicken and roll. Wrap with a sheet of plastic wrap.

4. Heat a small amount of oil in a pan, add the chives,ginger root and Japanese pepper seeds and fry briefly. Add the stock and bring to a boil. Add the other seasonings, cook for a while and remove from heat. Allow it to cool.

5. Combine 3. and 4. in a vacuum-pack shrinking bag and vacuum pack. Heat in a steam convection oven at 80 ℃ until the center temperature reaches 75 ℃. Rapidly cool and store.

6. To serve, remove the chicken from the bag and slice. Mix the ingredients for the sauce. Serve with the sauce.

Note:

• When employing the vacuum-pack cooking method, pay special attention to sanitation and make sure your hands and cooking utensils are properly disinfected.