2. As for the stuffing for the thighs, finely chop 8 shiitake mushrooms and 2 spring onions. When fine add to a hot pan with a touch of oil and fry until golden brown. When ready lightly season and place to one side and allow to cool.
5. Whilst we are waiting for the chicken to cook we can move onto the other components for the dish. For the edamame puree simply peel the edamame then add to a pan of hot water with 1 chopped shallot and boil until the edamame start to soften. When ready drain off the water then add to a liquid blender with a drizzle of olive oil. Pulse until a smooth puree then season with salt and white pepper and set to one side.
7. To make teriyaki sauce begin by placing a pan onto a high heat. When hot add 60ml of sake and 60ml of mirin and reduce by half. Then add 75ml of light soy, 2 tbsps of sugar and a drop of water. Turn down to a medium heat and allow the teriyaki to slightly reduce (this takes around 5 minutes). When ready place the teriyaki sauce to one side.
The main focus of the dish is how to make more interesting chicken teriyaki. The roulade way of rolling the chicken thighs works great and by slowly cooking the chicken you are able to hold all of that moisture inside the chicken. As for the vegetables, you can add whatever you have to hand really, this chicken would also work great as a salad by slicing the thighs when cooked. Have fun playing around with this one!