Steps

1. Thinly slice the chicken breast (approx. 300g) lengthwise, starting from the edge. (Key Tip!) Thin slicing allows for faster cooking.
   🕒 00:54
2. Cut the shiso leaves (6-8) in half lengthwise.
   🕒 01:32
3. Cut the sliced cheese (2-3 slices) into 4 equal strips lengthwise.
   🕒 01:43
4. Remove the pits from the umeboshi (2) and mash them into a paste.
   🕒 02:04
5. Lightly sprinkle the thinly sliced chicken breast with salt (to taste) on both sides to season.
   🕒 02:37
6. Thinly spread the prepared ume paste onto one side of a chicken breast slice.
   🕒 02:57
7. Place the cut shiso leaves and sliced cheese on top of the chicken breast with ume paste, and roll it up tightly from one end.
   🕒 03:09
8. Thinly spread ume paste onto another chicken breast slice and top with shiso leaves and sliced cheese.
   🕒 03:34
9. Use the chicken breast rolled in the previous step as a core and wrap the second chicken breast slice around it. (Key Tip!) This creates more volume and helps the roll hold its shape better.
   🕒 03:44
10. Gently press the rolled chicken breast with your palms to shape it.
    🕒 03:56
11. Lightly coat the entire shaped chicken breast with all-purpose flour (as needed). (Key Tip!) Dusting with flour locks in flavor and juices, resulting in a moist finish. Dust off any excess flour and reshape if needed.
    🕒 04:20
12. Heat vegetable oil (1 tbsp) in a frying pan and start searing the roll with the shiso leaf side down (ensure the seam is at the bottom). (Key Tip!) To prevent the roll from unraveling, cook with the seams pressed together.
    🕒 04:57
13. Once a good sear is achieved, flip the roll.
    🕒 05:40
14. Add cooking sake (1 tbsp) to the flipped chicken breast, cover with a lid, and steam-fry. (Key Tip!) This ensures the inside is fully cooked and results in a plump, juicy texture.
    🕒 06:08
15. Remove the lid, and once cooked through, transfer to a serving plate.
    🕒 06:23
16. Finish by generously sprinkling with coarse black pepper (to taste). Serve.
    🕒 07:08