Torihamu or Homemade Chicken Ham
Elevate your homemade deli game with Torihamu, a Japanese-inspired chicken ham that’s as simple as it is satisfying. Made from boneless, skinless chicken breasts delicately seasoned with a blend of salt, sugar, honey, black pepper, and fragrant rosemary, this recipe transforms everyday ingredients into a succulent, flavorful protein centerpiece. The chicken is cured for 24 to 48 hours to develop its rich taste, then poached at a gentle simmer for perfectly tender, sliceable results. Whether you enjoy it as a healthy sandwich filling, salad topper, or protein-packed snack, this homemade chicken ham is a versatile and preservative-free alternative to store-bought lunch meats. With a little time and a few simple steps, you’ll have a gourmet-style dish ready to impress—and it’s perfect for meal prep!
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Ingredients
- 2 pieces Chicken breast (boneless, skinless)
- 2 teaspoons Salt
- 2 teaspoons Sugar
- 1 tablespoon Honey
- 0.5 teaspoons Ground black pepper
- 1 clove Garlic (finely grated or minced)
- 1 teaspoon Rosemary (optional, finely chopped)
- 4 cups Water
Directions
Step 1
Rinse the chicken breasts under cold water and pat dry with paper towels.
Step 2
In a small bowl, mix together the salt, sugar, honey, black pepper, garlic, and rosemary (if using).
Step 3
Rub the salt and spice mixture evenly all over the chicken breasts. Ensure the chicken is thoroughly coated.
Step 4
Place the seasoned chicken breasts in a resealable plastic bag or an airtight container. Refrigerate and let the chicken cure for 24 to 48 hours to allow the flavors to deepen. Turn the chicken once halfway through the curing process.
Step 5
After curing, remove the chicken from the bag or container and rinse off the curing mixture under cold running water.
Step 6
Soak the rinsed chicken breasts in a bowl of fresh water for 30 minutes to remove excess salt.
Step 7
Pat the chicken breasts dry with paper towels and tightly roll each breast in plastic wrap to create a compact cylinder. Twist the ends of the plastic wrap to secure the shape.
Step 8
Bring a pot of water to a gentle simmer (not a boil) at around 175°F (80°C). Adjust the heat to maintain this temperature.
Step 9
Place the wrapped chicken breasts in the pot. Poach them gently for 20 minutes, ensuring the water stays at the correct temperature.
Step 10
Once poached, remove the chicken breasts from the water and transfer them to an ice bath to cool completely.
Step 11
After cooling, unwrap the chicken breasts and pat them dry. Slice thinly and serve. Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition Facts
| Serving size | (1354.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 680.0 |
| Total Fat 12.6g | 0% |
| Saturated Fat 3.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 295.8mg | 0% |
| Sodium 5008.5mg | 0% |
| Total Carbohydrate 27.6g | 0% |
| Dietary Fiber 0.5g | 0% |
| Total Sugars 25.6g | |
| Protein 108.3g | 0% |
| Vitamin D 45.2IU | 0% |
| Calcium 107.9mg | 0% |
| Iron 3.6mg | 0% |
| Potassium 928.6mg | 0% |
Source of Calories