An easy recipe using healthy chicken tenderloin, just roll and grill! The aroma of perilla leaves and cheese is mouth-watering. Perfect as a side dish for your bento or as a snack with drinks. We'll also share tips for making chicken tenderloin moist and tender, so please give it a try!
Ingredients
Main Ingredients (5 rolls)
- Chicken Tenderloin 5 pieces
- Perilla Leaves 5 leaves
- Sliced Cheese 5 slices
- Potato Starch 1 tsp
- Vegetable Oil (for cooking)
Seasonings
- [A] Mayonnaise 1 tbsp
- [A] Soy Sauce 1 tsp
- [A] Cooking Sake (Rice Wine) 1 tsp
- [A] Sugar 1 tsp
- [A] Dashi Powder 1/2 tsp
- [A] Grated Garlic 1/2 tsp
Steps
- Remove any protruding sinew from 5 chicken tenderloins.
- Make a cut down the center of the chicken tenderloins and open them up to half the thickness.
- Place plastic wrap over the opened chicken tenderloins and gently pound them with a rolling pin until they are of even thickness. (Key Tip!) Tapering the thinner, rounded ends will create a neater roll.
- Place the pounded chicken tenderloins in a resealable bag along with 1 tbsp mayonnaise, 1 tsp soy sauce, 1 tsp cooking sake, 1 tsp sugar, 1/2 tsp dashi powder, and 1/2 tsp grated garlic. Gently massage to combine. (Key Tip!) The mayonnaise and sugar will help make the meat moist and tender.
- Remove the air from the bag, seal it, and let it marinate for 5 minutes.
- Wash 5 perilla leaves, pat them dry with paper towels, and trim the stems.
- Add 1 tsp potato starch to the resealable bag with the marinated chicken tenderloins and massage well to coat.
- Lay one chicken tenderloin flat, place 1 slice of cheese folded in half in the center, then fold it into thirds.
- Wrap the cheese-filled chicken tenderloin with 1 perilla leaf, sealing the edges firmly. Repeat to make 5 rolls. (Key Tip!) Adjust the amount of cheese according to the size of the chicken tenderloin to prevent it from spilling out.
- Add vegetable oil to a frying pan and heat over medium heat for 20-30 seconds.
- Place the rolled chicken tenderloins seam-side down in the heated pan and cook over medium-low heat for approximately 2 minutes until browned.
- Once browned, flip the chicken tenderloins, add 1 tbsp water (not included in seasonings), cover, and steam over low heat for 3 minutes.
- Remove the lid and flip the chicken tenderloins. If not browned enough, sear again.
- With the lid off, continue cooking over medium-low heat for about 1.5 minutes to evaporate any remaining liquid and brown all sides. (Key Tip!) The dish is ready when the meat is cooked through and nicely browned all over.
- Transfer to a plate and serve. Enjoy!
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