Butterfly the chicken tenders.
* Either make a slit in the center of the chicken and then open out the meat from there, or slice the chicken through the middle parallel to the cutting board, to end up with very thin pieces.
Cut each cheese piece in 3 equal pieces lengthwise.
Lay a shiso leave and a piece of cheese on top of each chicken slice.
Roll up the chicken tightly, working forward away from you.
Coat the rolled up chicken with katakuriko.
Mix the soy sauce, sake and mirin in a bowl.
Heat sesame oil in a frying pan, and cook seam side down over low heat until golden brown covered with a lid.
When the chicken is cooked through, add the mixed sauce and roll the chicken pieces around to coat the surface with the sauce. Cook down until only a little liquid is left in the pan, and it's done ♪
Wait until the chicken is cooled down a bit before cutting the rolls. If you cut them while they're still piping hot, the cheese will ooze out!
Story Behind this Recipe
This combination of shiso leaves, cheese and chicken is often deep fried, but I pan-fried these to make it easier ♪
The chicken is cooked through when the melted cheese starts to ooze out. Don't forget to cover with a lid on to steam-cook the chicken.