Vegetable oilAs needed, can use vegetable oil, sesame oil, or rice oil~2 tbspest.
Salt and black pepperTo taste (not included in main ingredients)~½ tspest.
Steps
1
Wash the shiso leaves, pat them dry with paper towels, stack them neatly, and trim off the stems.
2
Use the back of a knife to gently pound the chicken thigh to an even thickness, remove excess skin, tendons, and yellow fat, then season lightly with salt and black pepper.
3
Arrange shiso leaves and cheese on the chicken, roll tightly starting from the near end, and secure the seam with toothpicks to prevent filling from escaping.
4
Combine soy sauce, mirin, sake, water, and sugar in a bowl, stirring until the sugar dissolves completely.
5
Heat oil in a skillet for about 30 seconds, then place the chicken rolls seam-side down and begin cooking.
6
Cook until golden brown on all sides, wipe away excess oil, then pour the sauce mixture over the rolls.
7
Once the sauce begins to boil, cover with a lid, reduce to low heat, and steam for 10 minutes, occasionally turning the rolls gently.
8
After 10 minutes, increase heat to medium or medium-low and simmer for 1-2 minutes until the sauce thickens and coats the chicken, then let rest for 5 minutes before slicing.
PrimedTableBETA
