Melty Cheese Teriyaki Chicken Rolls
ID: d5b1b10e...
This dish features chicken thigh fillets rolled tightly with fresh shiso leaves and melty cheese, finished with a savory-sweet teriyaki glaze. The rich cheese and refreshing shiso are a perfect match for the juicy chicken, making this an ideal choice for bento boxes or meal prep.
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🍳 Cooking Flow
Trim the stems off the shiso leaves, remove excess fat from the chicken thighs, and pound them flat. → Season the chicken with salt and pepper, layer with shiso and cheese, roll tightly, and secure with toothpicks. → Sear the chicken in a frying pan with the seam side down, brown all sides, and wipe away excess oil. → Add the mixed sauce, bring to a boil, cover, and steam-cook over low heat for 10 minutes. → Remove the lid, reduce the sauce, let sit for about 5 minutes to cool slightly, then remove toothpicks and slice.
Cooking Steps
Brief Cooking Order
Trim the stems off the shiso leaves, remove excess fat from the chicken thighs, and pound them flat. → Season the chicken with salt and pepper, layer with shiso and cheese, roll tightly, and secure with toothpicks. → Sear the chicken in a frying pan with the seam side down, brown all sides, and wipe away excess oil. → Add the mixed sauce, bring to a boil, cover, and steam-cook over low heat for 10 minutes. → Remove the lid, reduce the sauce, let sit for about 5 minutes to cool slightly, then remove toothpicks and slice.
Introduction
This dish features chicken thigh fillets rolled tightly with fresh shiso leaves and melty cheese, finished with a savory-sweet teriyaki glaze. The rich cheese and refreshing shiso are a perfect match for the juicy chicken, making this an ideal choice for bento boxes or meal prep.
Step 1
Wash the shiso leaves, pat dry thoroughly with a paper towel, and cut off the stem ends.
Step 2
Trim excess yellow fat, tendons, and protruding skin from the chicken thighs. Use the back of a knife to pound the meat until even and flat.
Step 3
Lightly sprinkle salt and pepper on the flesh side of the chicken, arrange the shiso leaves slightly overlapping toward one end, and place the cheese on top.
Step 4
Roll the chicken tightly starting from the end to enclose the cheese. Pull the skin firmly to ensure there are no gaps at the ends, and secure tightly with toothpicks.
Step 5
In a bowl, combine soy sauce, mirin, sake, water, and sugar to prepare the teriyaki sauce.
Ingredients List
Important Notes
⚠️ Removing the yellow fat from the chicken thighs thoroughly helps eliminate gamey odors for a better flavor.
💡 Pounding the meat to a uniform thickness makes it easier to roll and ensures it cooks evenly.
⚠️ To prevent the cheese from melting out during steaming, pull the ends of the meat and skin tightly and secure them firmly with toothpicks.
⚠️ The chicken will be very hot right after cooking; if sliced immediately, the cheese and juices will run out, so let it rest for 5 minutes before cutting.
💡 When removing toothpicks, twist them gently while pulling rather than pulling straight out to keep the meat intact.
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