Shiso Chicken Teriyaki Rolls

Sat, Jun 12, 2010


Chicken can be so plain and uninteresting sometimes. Here’s a recipe to change it up with a Japanese flavor infusion of shiso (also called Japanese basil, perilla or beefsteak leaves) and teriyaki flavor. With a serving of white rice, this chicken shiso teriyaki roll will be a new favorite way to have chicken!

Serves 4
Time required 50 minutes
Difficulty level 3
Cost of ingredients 8 USD

  • 4 chicken cutlets or boneless skinless breasts
  • 1 cup (250ml) fresh shiso leaves, if unavailable try lemon basil or mint leaves (doesn’t taste the same)
  • 1 tablespoons (15ml) rice wine vinegar
  • 1 teaspoon (5ml) sugar
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) mirin

Take a chicken breast and place between to sheets of plastic wrap or in a zip bag (left unzipped). Using a mallet or the bottom of a bottle or glass, pound out the chicken so it’s uniform in thickness and fairly thin.

Lay the shiso leaves out along the chicken. Fold one end in and roll the chicken up with the leaves inside. Use a couple of tooth picks to hold the chicken together.

In a bowl, place rice wine vinegar sugar, soy sauce and mirin. Mix well. Using a basting brush, spread the sauce on the outside of the chicken rolls.

Place in a baking dish, cover with tin foil and place in a oven preheated to 350F (175C) and bake for 30-40 minutes, or until the chicken is no longer pink in the middle, juices run clear and the internal temperature at the thickest part is 165F (74C).

Photo by yomi955

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This post was written by:

Rochelle - who has written 324 posts on Made in Kitchen Blog.

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