Steps

1. Remove any excess sinew and fat from the Chicken Breast (300g).
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2. Make a slit in the thicker part of the Chicken Breast and open it up.
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3. Cover with plastic wrap and pound the Chicken Breast with a rolling pin to an even thickness.
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4. Drizzle Cooking Sake (Rice Wine) 1 tbsp and Shiro Dashi (White Soy Sauce Base) 1 tbsp over the Chicken Breast and let it soak in.
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5. Let the Chicken Breast sit for 10 minutes to come to room temperature while marinating.
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6. If you dislike chicken skin, remove it. If you plan to eat the skin, spread it out and place it on the Chicken Breast before rolling.
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7. Remove the stems from the Perilla Leaves and arrange 9 Perilla Leaves on top of the Chicken Breast.
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8. Lift the Chicken Breast from the front and roll it up, securing the seam with several toothpicks.
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9. Preheat the air oven to 140 degrees Celsius (285 degrees Fahrenheit).
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10. Place the rolled Chicken Breast into the preheated air oven basket and bake at 140 degrees Celsius (285 degrees Fahrenheit) for 20 minutes.
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11. Once baked, let it rest for 20 minutes to allow it to cook through with residual heat.
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12. Remove the toothpicks from the chicken ham.
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13. Slice thinly and arrange on a plate. [The Key Tip!] Slicing thinly will enhance its moist texture.
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14. [The Key Tip!] By pounding and stretching the chicken breast, marinating it in sake and shiro dashi, and cooking it slowly at a low temperature of 140 degrees Celsius (285 degrees Fahrenheit), you'll achieve a moist and tender result.
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15. [The Key Tip!] Rolling the chicken skin along with the meat allows its flavor to infuse, making even inexpensive chicken breast delicious.
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16. [Variations!] It's also delicious served wrapped in lettuce with mayonnaise, or as a side dish for salads.
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