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1
Butterly any thick parts of the chicken so that it is even in thickness overall.
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2
Rub in the shio-koji, and let the chicken for about 15 minutes.
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3
Place the shiso leaves on the chicken.
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4
Top with the cheese, and roll up tightly from the near side.
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5
Wrap in plastic, and secure the ends closed with rubber bands.
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6
Wrap the roll with aluminium foil.
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7
Add enough water to immerse the chicken roll halfway and bring to a boil.
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8
Add the roll and cover with a lid.
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9
After 5 to 6 minutes turn the rolls over.
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10
Replace the lid and steam for another 5 minutes.
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11
If it looks like the pan is boiling dry, add some more water.
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12
Take the roll out of the frying pan, and leave to cool down still wrapped in the foil.
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13
When you unwrap the roll, reserve any meat juices that come out to make a sauce later.
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14
Brown the roll lightly in a frying pan.
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15
Even if you don't brown the roll it will still be delicious.
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16
Once the roll is browned, cool it down a bit and slice to finish!!
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17
It doesn't need any sauce!
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18
It's also delicious dipped in a sauce made by combining the juice from the chicken with ponzu sauce, or storebought basil sauce + mayonnaise.
