Steps

1. Return 320-350g chicken thigh to room temperature.
   🕒 01:23
2. Make diagonal cuts in the chicken thigh with a knife, then make cuts from another angle to even out the thickness.
   🕒 03:06
3. Place the cut chicken thigh between plastic wrap and pound it with a sake bottle or meat mallet to flatten it as much as possible. 【Tip!】 Flattening it helps achieve a neat finish when rolled.
   🕒 04:00
4. Season the flattened chicken thigh evenly with salt and pepper to taste.
   🕒 07:25
5. Arrange 6 shiso leaves on the chicken thigh, then cut 2 baby cheese pieces in half and arrange them lengthwise. 【Tip!】 Using melt-resistant process cheese (baby cheese) instead of melty cheese prevents the cheese from flowing out.
   🕒 07:42
6. While pulling the chicken thigh towards you from under the plastic wrap, tightly roll the ingredients.
   🕒 08:12
7. Twist both ends of the wrapped chicken like a candy to secure it firmly.
   🕒 08:34
8. Pierce several holes in the entire wrapped chicken with a fork to release air.
   🕒 08:54
9. Place the chicken on a plate and heat in a 600W microwave for 3 minutes 30 seconds.
   🕒 09:17
10. After microwaving, leave it wrapped for 4-5 minutes to cook through with residual heat.
    🕒 10:14
11. Heat a small amount of olive oil in a frying pan over medium heat, then sear the unwrapped chicken skin-side down.
    🕒 10:51
12. Use the edge of the frying pan to rotate the chicken, browning the entire skin until crispy and fragrant.
    🕒 11:36
13. In a separate frying pan, combine [A] Soy Sauce 1 tbsp, [A] Mirin (Sweet Rice Wine) 1 tbsp, [A] Sugar 1 tsp, [A] Vinegar 1 tsp, [A] Black Pepper to taste, [A] MSG(Ajinomoto) (MSG) 2 shakes, [A] Olive Oil 2 tsp, and the chicken juices released during microwave heating. Reduce to make a sauce.
    🕒 13:37
14. Slice the roasted chicken into easy-to-eat thicknesses.
    🕒 14:31
15. Pour the prepared sauce over the sliced roasted chicken on a plate, and sprinkle with parsley if desired to finish.
    🕒 15:27