'Grilled Chicken Tenderloin with Ume & Shiso' is an easy recipe where you pound chicken tenderloins to tenderize them, stuff them with ume paste and shiso leaves, dust with flour, and then grill. The juicy chicken tenderloins perfectly match the exquisite flavor of ume and shiso. Mayonnaise and shichimi pepper add an even more devilishly delicious touch. It's healthy yet highly satisfying, and a perfect dish for bento boxes.
Ingredients
Main Ingredients (2 servings)
- Chicken tenderloins 4 pieces (220g)
- Shiso leaves 8
- All-purpose flour to taste
Seasonings
- Ume paste 25g (shiso-pickled, 8% salt content)
- Salt and pepper to taste
- Oil to taste
- Mayonnaise to taste
- Shichimi pepper to taste
Steps
- Mash the umeboshi (pickled plum) with a knife or similar tool to soften the pulp. 【Here's the tip!】 Honey umeboshi is too sweet for this recipe. Use shiso-pickled umeboshi with about 8% salt content, and adjust the amount of salt and pepper if it's too salty.
- Place 4 pieces of chicken tenderloins on plastic wrap and pound them with a tumbler or similar object to flatten them thinly. 【Here's the tip!】 Pound gently, as hitting too hard will cause the meat to fall apart. Pounding tenderizes the chicken tenderloins and eliminates the need to remove sinews.
- Lightly sprinkle salt and pepper to taste on both sides of the pounded chicken tenderloins. 【Here's the tip!】 The ume paste is salty, so use salt and pepper sparingly.
- Spread the mashed ume paste 25g evenly over one side of the chicken tenderloins.
- Tear off the stems from the 8 shiso leaves and adhere them to the surface of the chicken tenderloins coated with ume paste, ensuring no gaps. 【Here's the tip!】 If you have shiso leaves of different sizes, arrange the larger leaves first and fill any gaps with smaller leaves for a neat finish. Tear overly large leaves in half before using.
- Roll the chicken tenderloins with the attached shiso leaves to shape them, folding both ends slightly inward.
- Lightly dust the underside and entire surface of the chicken tenderloins with all-purpose flour to taste. 【Here's the tip!】 Dusting with flour helps the chicken tenderloins stay juicy when grilled and prevents the shiso leaves from peeling off.
- Heat oil to taste in a frying pan and grill the chicken tenderloins over medium heat, starting with the shiso side down. 【Here's the tip!】 Grill over medium heat to prevent burning, as high heat will cause scorching.
- Once the shiso side is nicely browned, flip it over and grill for about 1 minute to cook through.
- Plate the grilled chicken tenderloins.
- Drizzle with mayonnaise to taste and sprinkle with shichimi pepper to taste, if desired, and serve.
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