Chicken Tender Rolls With Umeboshi, Shiso and Cheese!

1. 1

   Mix the soy sauce and grated garlic together.

2. 2

   Take the pit out of the umeboshi plums, and chop up the umeboshi into a paste.

3. 3

   Cut into the middle of the chicken tenders and butterfly it to make one large thin piece.

4. 4

   (This increases the rolling surface.)

5. 5

   Cut the stems off the shiso leaves.

6. 6

   Dip each shiso leaf into the garlic soy sauce.

7. 7

   Put a soy sauce-soaked shiso leaf on top of each chicken tender.

8. 8

   Add the melting-type cheese.

9. 9

   The umeboshi plum goes on last.

10. 10

    Roll up the chicken, and secure the ends with toothpicks.

11. 11

    (Make sure the cheese is not sticking out!)

12. 12

    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.

13. 13

    When the chicken rolls are browned, turn the heat down to low and add sake to the frying pan.

14. 14

    Lid and steam-fry for 2 minutes.

15. 15

    Turn the chicken rolls over, replace the lid and cook for another minute.

16. 16

    Turn off the heat and leave to rest for another minute with the lid on.

17. 17

    Take out the toothpicks, cut the rolls in half and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.