Chicken tenderloinTrim thick tendons, then cut in half5
Shiso leaves10
Onion½
Chili pepper1
Mayonnaise1 tbsp
Sake½ tbsp
Potato starch2 tbsp
Salad oilto taste
Water120 ml
Soy sauce3 tbsp
Vinegar3 tbsp
Sugar1 tbsp
Mirin1 tbsp
Grated ginger½ tsp
Grated garlic½ tsp
Steps
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1
Trim the thick tendons off the chicken tenderloins, then cut each piece in half.
2
Place the chicken in a bowl, add sake and mayonnaise, coat evenly, and let it sit for about 10 minutes.
3
While marinating, thinly slice the onion and place it in a storage container.
4
To make the sauce, combine water, soy sauce, sugar, mirin, grated ginger, and grated garlic in a pot, bring to a boil, add vinegar, bring to a boil again, then turn off the heat.
5
Pour the hot sauce over the onions while still hot, then add the chili pepper.
6
Coat the marinated chicken evenly with potato starch.
7
Place a piece of chicken on a shiso leaf and wrap it up.
8
Lightly oil a frying pan, heat for about 30 seconds, then place the rolls seam-side down and cook over medium heat for about 2 minutes without moving them.
9
Flip the rolls, lower the heat, and cook for another 3 minutes until cooked through.
10
Place the cooked rolls into the prepared sauce, let them cool, then refrigerate for about an hour before serving.
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