|Chicken Breast Rollls with Pickled Plum and Shiso
Yakitori: Tori no Ume-shiso
based on Yakitori: Sasami no Ume-shiso
from: The Japanese Kitchen
•250 Recipes in a Traditional Spirit•
by Hiroko Shimbo
- 3 chicken boneless, skinless breasts
- 4-6 umeboshi (pickled plum), pitted and chopped (about 3 Tablespoons)
- 1 Tablespoon saké (rice wine)
- ½ Tablespoon mirin (sweet cooking wine)
- 8-10 shiso leaves, julienned
- Yakitori basting sauce—click the thumbnail pic above for a recipe
Pound the chicken breasts between sheets of plastic wrap. A bottle with a flat bottom works well to flatten the breasts.
Mix the umeboshi, sake, and mirin in a small cup.
Apply a thin layer of the umeboshi paste to the softer bone-side of the chicken breasts. Sprinkle each with the julienned shiso leaves. Use the plastic wrap to support the meat as you roll each breast to enclose the ume paste and shiso.
You can prepare the recipe to this point and refrigerate the wrapped chicken rolls.
In “Japanese Cooking. A Simple Art” by Shizuo Tsuji there is a recipe for grilling chicken rolls. It includes a line drawing of how one can use 4 or 5 bamboo skewers, sharp ends poked into the roll, and dull ends gathered together like the bottom of a fan. But for this meal, I just made tin-foil boats to hold the chicken rolls.
Heat a grill or broiler. Brush the chicken with yakitori sauce. Cook on the hot grill, but be observant: don’t let the chicken over-cook.
Remove the rolls to a plate, and slice about ¾” thick. Arrange the spirals on a serving platter.