• Chicken breast1 piece (approx. 300g)
• Shiso leaves (perilla)7
• Sliced cheese2 slices
• ★Sugar2 tsp
• ★Water3 tbsp (approx. 50ml)
• ★Soy sauce2 tbsp
• ★Sake1 tbsp
• ★Honey1 tbsp
• ★Vinegar1 tsp
• ★Grated garlic1 tsp

1. 1

   Place the chicken breast skin-side down. Starting from the most curved part, make a diagonal cut, then continue cutting inward from both sides toward the center.

2. 2

   Using the initial cut as a guide, continue slicing the meat open and shape it into an even, flat piece.

3. 3

   Use a meat mallet or rolling pin to lightly pound the thicker parts until the breast is an even thickness throughout.

4. 4

   Combine 2 tsp sugar, 3 tbsp water, 2 tbsp soy sauce, 1 tbsp sake, 1 tbsp honey, 1 tsp vinegar, and 1 tsp grated garlic in a bag to make a brine. Add the 300g chicken breast, massage it gently, and let it rest for 15 minutes to 1 hour to absorb the flavors.

5. 5

   Lightly pat the surface of the meat dry with paper towels, then fold each of the 2 slices of cheese in half.

6. 6

   Wrap the cheese with the 7 shiso leaves, positioning the folded edges outward. Wrap everything with the chicken breast, making sure the shiso and cheese stay tucked inside.

7. 7

   Secure with about 5 toothpicks, inserting them alternately through the top and bottom layers of the meat.

8. 8

   Lightly coat a frying pan with a small amount of oil, add the chicken breast, then turn the heat to medium.

9. 9

   Once you hear a sizzling sound, cover the pan with a lid and steam-fry on low heat for about 5 minutes.

10. 10

    Flip the chicken, cover again, and steam-fry for another 5 minutes. Adjust the cooking time depending on the thickness of the meat.

11. 11

    If there is any burning or excess fat, wipe it away with a paper towel, then add all the ★ seasonings mixed together.

12. 12

    Turn the heat to medium. Once the bubbles become larger, reduce to low heat.

13. 13

    When the sauce has thickened, turn off the heat and let the pan cool down to room temperature.

14. 14

    Remove the toothpicks by pushing them out, then hold the chicken steady with tongs and slice it.

15. 15

    Drizzle the remaining sauce from the pan over the chicken, toss to coat evenly, and it's ready to serve.

The sugar in the brine helps the meat retain moisture, keeping the inside fluffy and juicy even after cooking. If you skip the brine, be extra careful not to overcook or burn the chicken.

• Calories260 kcal
• Protein26 g
• Fat9 g
• Carbs14 g
• Sodium2.1 g