After seeing how popular shiso leaves marinated in garlic soy sauce are at the moment, I decided to try making a dish using these flavors.These are great in bentos, too. Recipe by Yukiyan

I'm having to prepare a lot of chicken tenders, which are high in protein and low in fat, for my husband's diet. Since chicken tenders are fairly light, I made these to have more punch and be more filling. My husband, who loves steak, is completely satisfied with this dish!Adding the sesame oil to the marinade gives this it's Japanese flavor without using too much oil. Once you try it, you'll be addicted to it! They're also good cold, and since frying them reduces the garlic smell, these are great for bento lunchboxes. They go very well with a sweet omelet! If your chicken tenders have sinews please remove them. Recipe by Akkiito

I steam chicken tenders in sake in bulk; and this is one refreshing side dish that can be made with it.Since I harvested a lot of daikon radish from my farm, I used grated daikon and homemade yuzu pepper paste.This is a perfect dish when dealing with summer fatigue and a weak tummy. Recipe by FarmersK

Just lining the chicken tenders on skewers can make you feel like you're at a yakitori restaurant. The simple sauce is easy to make.If you don't have raw cane sugar, use regular sugar. Recipe by Sanipan

This is a way to use up leftover yakisoba sauce powder from a packet of yakisoba (fried noodles).The amounts in parentheses are for when you want to make this with 3 chicken breasts. Recipe by HEWA

I thought up a colorful and delicious recipe for my bentos.Since everything is done in the microwave, it's so simple.The taste of the sauce depends on the type of okonomiyaki sauce you use, so adjust the flavors accordingly.There will always be some moisture. If using for a bento lunchbox, dry the moisture before adding.If you have time, please let it marinate overnight in the refrigerator. The flavor seeps into the chicken and it will be even more delicious. Recipe by Poron526

I thought this would go well with beer.By coating the chicken tenders with katakuriko potato starch flour, they won't become dry after you fry them and will be crispy and fragrant.You can use chicken wings, prawn,s or white fish instead. For 2-3 servings. Recipe by abichi

This is an adaptation of a pasta dish using Kishu umeboshi with chicken tenders and kombu broth. The flavor is a bit different, but it's still a delicious, light pasta dish ♡Toss quickly once you add the pasta to prevent it from drying out! At the restaurant, they serve this with steamed chicken tenders, but I stir-fried them instead to add richness and to save time. Recipe by LazyHata

This is nice cold or hot have outdoors or indoors with some salad or French fries. Either way its lovely. #SummerChallenge1 #Mainmeal #Lunch

I usually wrap chicken tenderloins with cheese in shiso leaves and fry them, but I wanted to try something different.By mixing the beaten egg with flour, the batter will coat the chicken properly.Put the panko and sesame seeds in a plastic bag, put the batter-coated chicken pieces in the bag and shake around to coat evenly without getting your hands dirty.Adding white sesame seeds the coating will make it very nutty and fragrant, and more nutritious too. For 1-2 servings. Recipe by Nanohana uchan

This is a good way to use up shiso leaves. The garlic-soy sauce flavor is quite addictive!The key is to steam-fry the chicken! Don't forget the resting period at the end, too.I recommend using low-salt, slightly sweet umeboshi plums. Recipe by smooth

Great with shochu or sake!!!