Butterly any thick parts of the chicken so that it is even in thickness overall. Rub in the shio-koji, and let the chicken for about 15 minutes.
Place the shiso leaves on the chicken.
Top with the cheese, and roll up tightly from the near side.
Wrap in plastic, and secure the ends closed with rubber bands.
Wrap the roll with aluminium foil.
Add enough water to immerse the chicken roll halfway and bring to a boil. Add the roll and cover with a lid.
After 5 to 6 minutes turn the rolls over. Replace the lid and steam for another 5 minutes. If it looks like the pan is boiling dry, add some more water.
Take the roll out of the frying pan, and leave to cool down still wrapped in the foil. When you unwrap the roll, reserve any meat juices that come out to make a sauce later.
Brown the roll lightly in a frying pan. Even if you don't brown the roll it will still be delicious.
Once the roll is browned, cool it down a bit and slice to finish!! It doesn't need any sauce!
It's also delicious dipped in a sauce made by combining the juice from the chicken with ponzu sauce, or storebought basil sauce + mayonnaise.
Story Behind this Recipe
Some time ago I saw a recipe for "Juicy and moist chicken breast" on TV. I especially liked that they rolled up the chicken, so I adapted it in various ways to my taste.
I used shio-koji this time since I had some in stock, but you can also make the chicken tender by steam-cooking it with salt + sake or white wine intead. When you brown the chicken, remember that it's already cooked through so you only need to cook it quickly! If you let the chicken cool down a bit before slicing, it's less likely to fall apart.