Ingredients: 400 g boneless chicken fillet 1/2 leek ("shironegi") 8 perilla leaves ("shiso") 1 sheet dried laver ("Asakusa-nori") salad oil Marinade: 2 tablespoons soy sauce ("shoyu") 2 tablespoons "sake" (Japanese rice wine) 1 tablespoon sweetened cooking "sake" ("mirin") Directions:1. Cut chicken fillet into 2 pieces. Cut each piece not quite into half; open. Marinate in sauce about 10 minutes. 2. Cut leek into 5 cm strips. 3. Cut dried laver into 8 squares. 4. Spread chicken on laver and perilla leaf, place leek at edge and roll up. Make 8 rolls. Secure with toothpick. 5. Preheat oven to 400F (200C). Arrange rolls in greased baking pan and cook for 10 minutes. 6. Remove toothpicks; if desined, serve with citrus fruit "sudachi" and sliced lemon. |