Sous-Vide Chicken Roll with Nori and Gochugaru
Chicken provides complete protein, while nori adds a savory sea-like note balanced by gentle gochugaru warmth. The layered roll firms as it chills and slices neatly.
Pat the chicken (220 g) dry: use skin-on breast (120 g), breast meat (50 g), thigh trimmings (35 g), and skin (15 g). Rub the poultry evenly with nitrite salt (3.3 g). Leave it for 90–120 minutes, turning it a few times. Then refrigerate for 24 hours until the surface is dry.
Arrange the skin-on breast on plastic wrap into a rectangle and dust it with gelatin (0.5 g). Cut the breast and thigh trimmings into strips. Combine nori (1 g) and gochugaru (1 g), then coat the chicken strips with the mixture. Pack the strips tightly, layer in the skin, and roll firmly; prick any air pockets, tighten the wrap, and shape the ends.
Pull a forming net over the roll, vacuum-seal it, and refrigerate for at least 24 hours. Cook sous-vide at 58°C for 4 hours. Rapidly chill the roll and refrigerate it for at least another day. Slice after it is cold.
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