Shiso Wrapped Pan Fried Chicken Breast With Miso and Ginger
Great for bentos or for dinner. If you marinate chicken breast meat, which tends to get dried out, they become really tender. I've included photos to illustrate how to wrap the chicken with shiso leaves.
Slice the chicken 1cm thick. Combine the ◆ ingredients, and put them with the chicken in a plastic bag. Massage the meat over the bag. Leave to marinate in the refrigerator for about an hour.
Put some vegetable oil in a frying pan and pan fry the marinated chicken pieces, over low heat since it burns easily.
Turn the chicken pieces over, cover with a lid and cook through. Take the lid off and raise the heat to medium to brown the surface. When the chicken is browned, take it out onto a plate.
Turn the heat off and spread out the shiso leaves. Put a piece of chicken on one half of each leaf. Wrap the leaf around the chicken and flip it over to stick the leaf onto each side.
The leaves should stick with just the residual heat in the frying pan, but if it doesn't, just cook it over low heat until it does.
Plate and serve.
This depends on what you prefer, but we take the skin off as well as any excess fat on the chicken breast with kitchen scissors, to make this a healthy dish. We're concerned about middle aged spread.
Story Behind this Recipe
I thought that this should work well in bentos, and tried it out. They really go well with rice or with drinks. If you are using this in a bento, marinate the chicken the night before in the refrigerator.
Since the marinade has mirin in it, the chicken tends to burn easily. Pan fry over low heat to prevent that. The shiso leaves stick easily, so be careful not to cook the chicken for too long after wrapping the pieces with shiso leaves. Otherwise the leaves will turn black. When you turn over the chicken after putting on the shiso leaves, cooking chopsticks are better suited than a spatula.