Shiso-Wrapped Chicken Tenderloin Marinade
ID: 8ea78481...
A healthy side dish featuring chicken tenderloins wrapped in aromatic shiso leaves, seared to perfection, and marinated in a refreshing vinegar-based sauce with crunchy onions. The pre-marination with mayonnaise and sake makes the chicken surprisingly moist and tender.
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🍳 Cooking Flow
Cut the tenderloins, rub in sake and mayonnaise, and let sit for 10 minutes. → Slice the onions and pour the heated marinade over them. → Coat the tenderloins with potato starch and wrap each in a shiso leaf. → Sear both sides in a frying pan until fragrant, then submerge in the marinade. → Allow to cool, then refrigerate for at least 1 hour.
Cooking Steps
Brief Cooking Order
Cut the tenderloins, rub in sake and mayonnaise, and let sit for 10 minutes. → Slice the onions and pour the heated marinade over them. → Coat the tenderloins with potato starch and wrap each in a shiso leaf. → Sear both sides in a frying pan until fragrant, then submerge in the marinade. → Allow to cool, then refrigerate for at least 1 hour.
Introduction
A healthy side dish featuring chicken tenderloins wrapped in aromatic shiso leaves, seared to perfection, and marinated in a refreshing vinegar-based sauce with crunchy onions. The pre-marination with mayonnaise and sake makes the chicken surprisingly moist and tender.
Step 1
Trim the tough tendons from the chicken tenderloins and cut them in half lengthwise.
Step 2
Place the tenderloins in a bowl, add sake (1/2 tablespoon) and mayonnaise (1 tablespoon), mix well, cover with plastic wrap, and let sit for 10 minutes.
Step 3
Thinly slice the onion and spread it out in a storage container.
Step 4
Remove the stems from the shiso leaves.
Step 5
In a pot, combine water (120ml), soy sauce (3 tablespoons), sugar (1 tablespoon), mirin (1 tablespoon), grated ginger (1/2 teaspoon), and grated garlic (1/2 teaspoon). Mix well and bring to a boil.
Ingredients List
Important Notes
💡 Rubbing the tenderloins with mayonnaise ensures they remain moist and tender without drying out during cooking.
💡 After wrapping with shiso, place them seam-side down when starting to cook to prevent the leaves from unravelling.
💡 Chilling the dish thoroughly allows the flavors to penetrate the meat for a more refreshing taste.
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