Steps

1. Make a cut along one edge of 4 Fried Tofu Pouches and open them.
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2. Sandwich the opened fried tofu between paper towels to wipe off excess oil.
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3. Slice 4 Chicken Tenderloins lengthwise on both sides along the grain.
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4. Shave along the grain to remove the sinew.
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5. Pound the chicken tenderloins with the back or side of a knife to flatten them to the size of the fried tofu.
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6. Sprinkle a pinch of salt and a pinch of pepper onto the flattened chicken tenderloins.
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7. Lightly dust the surface of the chicken tenderloins with Potato Starch. [This is the key!] Dusting with potato starch increases moisture retention, resulting in a moist and tender finish.
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8. Place the potato starch-dusted chicken tenderloin onto the opened fried tofu.
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9. Tear the stems off 2 Shiso Leaves and place them on top of the chicken tenderloin, with the green side down.
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10. Starting from the edge, tightly roll up the fried tofu.
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11. Secure the roll at 3 points with toothpicks. [This is the key!] Using toothpicks prevents the shape from collapsing and makes it easy to slice and serve.
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12. Lightly oil a frying pan and heat over medium heat.
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13. Place the rolled fried tofu wraps in the pan and cook, turning them, until browned on all sides.
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14. Once browned, reduce the heat to low-medium.
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15. Add 4 tbsp of water, cover with a lid, and steam for 6 minutes. [This is the key!] Steaming ensures the chicken is cooked through and remains moist and tender.
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16. Remove the lid and cook until the surface moisture evaporates and the wraps become crispy. [This is the key!] If you prefer a softer texture, they are delicious as is.
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17. Cut between the toothpicks into 3 equal pieces.
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18. Arrange on a plate.
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