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Grilled Chicken With Herbs
Ingredients
- 7/8 lb boneless chicken fillet
- 1/2 x leek (shironegi)
- 8 x perilla leaves (shiso)
- 1 sht dry laver (asakusa-nori) Salad oil as needed
- 2 Tbsp. soy sauce (shoyu)
- 2 Tbsp. Japanese rice wine (sake)
- 1 Tbsp. sweetened cooking sake (mirin)
Directions
- Cut chicken fillet into 2 pcs. Cut each piece not quite into half; open. Marinate in sauce about 10 min.
- Cut leek into 2-inch strips. Cut dry laver into 8 squares.
- Spread chicken on laver and perilla leaf, place leek at edge and roll up. Make 8 rolls. Secure with toothpick.
- Preheat oven to 400 degrees. Arrange chicken rolls in greased baking pan and cook for 10 min.
- Remove toothpicks; if you like, serve with citrus fruit (sudachi) and sliced lemon.
- This recipe yields 4 servings.
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