Sweet and Salty ♪ Shiso and Cheese Chicken Breast Tender Rolls

Sweet and Salty ♪ Shiso and Cheese Chicken Breast Tender Rolls

Thin, butterflied chicken tenders are rolled with with shiso leaves and cheese and cooked in a sweet-salty sauce ♪ This is great to pack in your bento!

Ingredients: 2 servings

Chicken breast tenders
Shiso leaves
Processed cheese
2 tablespoons
Sesame oil
2 tablespoons
Soy sauce
1 tablespoon
1 tablespoon
2 tablespoons


1. 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.
2. Cut each cheese piece in 3 equal pieces lengthwise.
3. Lay a shiso leave and a piece of cheese on top of each chicken slice.
4. Roll up the chicken tightly, working forward away from you.
5. Coat the rolled up chicken with katakuriko.
6. Mix the soy sauce, sake and mirin in a bowl.
7. Heat sesame oil in a frying pan, and cook seam side down over low heat until golden brown covered with a lid.
8. 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 ♪
9. 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 ♪