Ingredients (4 servings)

3 chicken breasts
To taste salt & pepper
As needed flour
3 cups cabbage, shredded
2 boiled eggs, chopped
1 tbsp vegetable oil
Teriyaki sauce:
2 tbsp soy sauce
1 tbsp sugar
1 tbsp sake
1 tbsp mirin

Directions

1. Combine teriyaki sauce ingredients and mix until well blended. Set aside.
2. Cut chicken breasts apart while ensuring halves are still joined in the middle. Pound with tenderizer to make thin.
3. Sprinkle salt, pepper and flour on one side of the chicken.
4. Turn chicken over and place cabbage and eggs on top. Roll chicken and toss in flour until all sides are covered.
5. Heat oil in pan at medium heat. Cook seam of the roll first to prevent roll from coming apart. When well cooked, cook the rest of the roll until it is crispy.
6. Add teriyaki sauce. Roll chicken back and forth in pan to absorb sauce. After 1-2 minutes, the sauce will thicken.
7. Remove roll from pan and cut into bite-sized pieces. Spoon leftover sauce onto rolls and serve.

Unagi Sushi	Stuffed Teriyaki Chicken
Matsutake Gohan

The Japanese Community Volunteers Association (Tonari Gumi www.tonarigumi.ca) in Vancouver BC published a unique recipe book called Home Away From Home. All 74 recipes were produced by seniors who come to their drop-in center. They compiled all of the recipes — traditional recipes that have been handed down to them — and tested them to ensure that there were local ingredients to make the dishes. This cookbook is a labor of love. The seniors wanted to make sure that all recipes are passed on to their own children and grandchildren. They have graciously allowed Ibuki to share a few of their recipes  found on this page with our readers.

$25 at Kinokuniya bookstore in Seattle and Portland