Chicken Tender Rolls With Umeboshi, Shiso and Cheese!
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
Chicken Tender Rolls With Umeboshi, Shiso and Cheese!
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
Cooking Instructions
- 1
Mix the soy sauce and grated garlic together.
- 2
Take the pit out of the umeboshi plums, and chop up the umeboshi into a paste.
- 3
Cut into the middle of the chicken tenders and butterfly it to make one large thin piece. (This increases the rolling surface.)
- 4
Cut the stems off the shiso leaves.
- 5
Dip each shiso leaf into the garlic soy sauce.
- 6
Put a soy sauce-soaked shiso leaf on top of each chicken tender.
- 7
Add the melting-type cheese.
- 8
The umeboshi plum goes on last.
- 9
Roll up the chicken, and secure the ends with toothpicks. (Make sure the cheese is not sticking out!)
- 10
Dip the chicken rolls in the garlic soy sauce, and pan fry in oil over medium heat in a frying pan until browned all over.
- 11
When the chicken rolls are browned, turn the heat down to low and add sake to the frying pan. Lid and steam-fry for 2 minutes.
- 12
Turn the chicken rolls over, replace the lid and cook for another minute. Turn off the heat and leave to rest for another minute with the lid on.
- 13
Take out the toothpicks, cut the rolls in half and serve.
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