It's quite a big deal in Japan. It's one of those things that is perfect for bento meals, and as I was almost desperately trying to make healthier alternatives for our packed lunches, I started on a three-day project on making my first ever Torihamu or Chicken Ham.
Torihamu wasn't really a traditional Japanese dish, but it was made popular from the internet and now is a permanent addition to the Japanese cuisine. And it was really good, I tell you. The taste was mildly sweet and salty, and the outside is herby and savory. No taste is overwhelming and everything is perfectly matched. Alex loved it so much.♥
I used JustBento's method of making Torihamu, but for your benefit I summarized the long page into an easier to follow version below. Enjoy!♥
(I use measuring spoons when cooking, which are really different when you use your normal utensils)
2 whole chicken breasts (around 500 grams)
2 tbsp honey
1 tbsp sea salt (coarse salt)
1 1/2 tbsp dried herbs (I used basil, oregano, and thyme)
2 tsp ground black pepper
Ziplock bags or resealable bags
- Mix together the honey, salt, herbs, and pepper. Place in a resealable bag.
- Place the whole chicken breasts in the bag. Take out as much air as you can and seal the bag completely.
- Squish the bag to coat the breasts completely.
- Place in the refrigerator for 48 hours.
- After 48 hours, rinse the chicken breasts under running water and submerge in water for an hour to desalinate them.
- After an hour, drain the breasts and roll them up into logs. Tie them together with kitchen twine.
- Preheat the oven to 120 °C / 250 °F.
- Place the chicken logs on a lined baking sheet and bake for 35 to 40 minutes, until the surface is a very light brown.
- Cool and slice.