Shiso-Wrapped Chicken Breast Pickles

Steps

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1. 1
   Remove the thick sinew from the chicken breast and cut it in half lengthwise.
   ▶ ≈2:00
2. 2
   Rub sake and mayonnaise into the chicken breast, cover with plastic wrap, and let sit for 10 minutes.
   ▶ ≈2:40
3. 3
   Slice the onion thinly and place in a storage container.
   ▶ ≈2:52
4. 4
   Rinse the shiso leaves gently, pat dry, remove the stems, and arrange neatly.
   ▶ ≈3:18
5. 5
   Cut the chili pepper in half, remove the seeds, and slice into rings.
   ▶ ≈3:51
6. 6
   In a small saucepan, add water, soy sauce, sugar, mirin, ginger, and garlic, and bring to a boil.
   ▶ ≈4:03
7. 7
   Once boiling, add vinegar and bring back to a boil. Pour the hot marinade over the onion in the container and add the chili pepper slices.
   ▶ ≈4:30
8. 8
   Dust the chicken breast with potato starch and wrap tightly with shiso leaves.
   ▶ ≈5:22
9. 9
   Heat a thin layer of vegetable oil in a frying pan over medium heat for 30 seconds. Place the wrapped chicken with the seam side down and cook over medium heat for 2 minutes.
   ▶ ≈5:49
10. 10
    Flip and reduce heat to low, cooking for another 3 minutes until the chicken is cooked through.
    ▶ ≈6:19
11. 11
    Place the cooked chicken in the marinade container, cover the surface with plastic wrap, let cool slightly, and refrigerate for 1 hour.
    ▶ ≈6:47