6 chicken breast fillets
6-10 green shiso leaves
salt and pepper
possible fillings: minced umeboshi, smoked salmon, grated cheese.
simmering liquid: dashi, mirin, sake, soysauce.
Method
1. Cut lengthwise down the middle of the fillet. Don't cut right through!
2.Turn the knife slantwise along the left and cut once more. Opening the fillet up along the left with your hand.
3. Repeat along the rightside.
*The fillet should now be spread to almost double its size.
4. Sprinkle each with salt and pepper
5. Top with green shiso.
6. Top with EITHER umeboshi, or cheese, or smoked salmon.
7. Roll up the breast fillets.
8. Gently fry (seam down)
9. Pour on simmering liquid to taste.
10. Cover for several minutes simmering on low heat.
10. Uncover and reduce, browning lightly.
11. Cool in fridge.
12. Slice before serving.
