I often use Basil instead of Shiso because Shiso is difficult to find in Australia. Sweet Basil is so popular and available from every grocery store or supermarket. Perilla, which is very similar to Shiso, can be found at Asian Groceries. If you are lucky to have Shiso, try Shiso version that tastes great.
2 Chicken Breast Fillets
200g Chicken Mince
Zest of 1/2 Lemon *grated
8 Shiso Leaves *OR a handful Basil Leaves, thinly sliced
1 clove Garlic *gated
1/4 teaspoon Salt
1 tablespoon Oil
4 tablespoons Sake (Rice Wine)
2 tablespoons Soy Sauce
1 tablespoon Mirin *OR 1 teaspoon Sugar
1 tablespoon Lemon Juice
1 teaspoon Potato Starch Flour *mixed with 1 tablespoon Water
- Combine Chicken Mince, Lemon Zest, Shiso (OR Basil) Leaves, Garlic in a bowl, season with 1/4 teaspoon Salt & some freshly ground pepper.
- Slice Chicken Breast Fillets in half and carefully flatten with a meat mallet to about 1cm thickness or thinner. Season the top with salt & Pepper.
- Spoon 1/4 of the mince mixture over chicken in a strip along a side. Roll up and secure the ends with toothpicks. Repeat to make 4 chicken rolls.
- Heat Oil in a large frying pan over medium-high heat, place chicken rolls, seam side down, and cook until browned all over and the mince mixture is cooked.
- Transfer the chicken rolls to a plate and rest.
- While the chicken rolls are resting, add Sake, Soy Sauce and Mirin (OR Sugar) to the pan, cook for 1 to 2 minutes over medium heat. Add Lemon Juice and Potato Starch mixture to thicken the sauce.
- Remove the toothpicks from chicken rolls, slice thickly and serve with the sauce.