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Guruten (Gluten) Stir Fry

Tofu Shirataki Salad (Gluten free Cold Noodle Salad)


BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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BAM 20: Chicken with Ume and Shiso Roll, Tomato, Fresh Mozzarella Cheese and Shiso salad, Daiko and Age Miso Soup and Rice

Friday, August 6th, 2010
I was recently taking a look at a Chicken Cordon Bleu recipe and I wondered how I could make a Japanese version of a rolled chicken. This left me perplexed until I came across a recipe on a Japanese cooking website titled "Tosuta de torimune ume shiso mushi roll." Translated: "Steamed Ume Shiso Chicken breast roll with a Toaster." I altered it slightly by omitting green onions and I used an oven instead of a toaster oven. I think it turned out pretty good and it was easy. I'd give it a 2 on a difficulty scale of 1-5.

The other thing I like about this dish is that chicken rolls are pretty and they make for a great presentation. Surprisingly it also helps with portion control. These days it seems like eating is all about portion control. Somehow I feel content eating 2-3 slices, which end up being only half a chicken breast. Whereas if I ate a flat chicken breast, I could easily eat the whole thing and probably still want more. Maybe it's so pretty that I'm eating with my eyes first. I have no idea but it works.

If you're not so sure about how you feel about umeboshi, try this dish because the chicken tones down the sourness and it goes really well with rice. The leftovers are also great for bento okazu (side dish).

BAM 20: Chicken with Ume and Shiso Roll, Tomato, Fresh Mozzarella Cheese and Shiso salad, Daiko and Age Miso Soup and Rice

BAM 20

Ingredients (4 Serving)
2 Chicken breast
2 tablespoon of mayonnaise (1 tbsp for each breast)
12 (approx.) shiso leaves (6 for each breast) depending on the size of the shiso leaves and the size of your chicken breast.
2-4 large umeboshi (1-2 for each breast)
2 teaspoons of sake (1 for each breast)
Salt and pepper for seasoning

1) Butterfly the chicken breast and leave it once piece.
2) Lay plastic wrap over the chicken and use the flat end of a meat tenderizer or the surikogi (wooden pestle) to flatten out the chicken so that it's 1/4 inch thick.
3) Season both sides with salt and coarsely ground black pepper.
4) Brush the mayonnaise on the inside of the breast.
5) Cover it with shiso leaves.
6) Remove the umeboshi seed and cut it in strips. Lay it in a line along one of the short ends of the chicken.
7) Roll up the chicken, starting at from the umeboshi side.
8) Sprinkle the sake on top and let it rest for a few minutes.
9) Grease a pan with olive oil and lay the chicken inside.
10) Over with foil and put in a preheated oven at 350 F for 25 minutes.
11) Take out of the oven and leave covered for 15 minutes.
12) Slice and serve with bottled ponzu or mix 2 parts soy sauce with 1 part vinegar and eat with rice.

Butterfly the chicken breast and don't do it like this. Lie it flat and cut across. I blame myself for this photo.
Chicken ume shiso-cut chicken in half

Lay plastic wrap over the chicken and use the flat end of a meat tenderizer or a rolling pin to thin it out to about 1/4 inch thick.
Chicken ume shiso-lay plastic over chicken

After pounding it out, season with salt and pepper. (Coarse ground pepper is better)
Chicken ume shiso-pound chicken with tenderizer and season

Brush mayonnaise on the inside that you sliced with the knife.
Chicken ume shiso-brush mayo on top

Lay the shiso on top.
Chicken ume shiso-lay shiso on top

Remove the seed and cut the umeboshi into strips.
Chicken ume shiso-remove ume seed and cut into strips

Line the umeboshi along one side end of the chicken.
Chicken ume shiso-line umeboshi along one end

Start rolling from the umeboshi side.
Chicken ume shiso-Roll the chicken from the ume side

Sprinkle the top with sake.
Chicken ume shiso-sprinkle with sake

Lay in a pan greased with olive oil or cooking spray.
Chicken ume shiso-lay in a pan with olive oil or cooking spray

Cover with foil and put in oven for 25 minutes.
Chicken ume shiso-In the oven

Slice it and serve with ponzu (vinegary soy sauce)
Chicken ume shiso-Slice and serve with Ponzu

This is great! The Bright green and red with the chicken breast makes a nice color contrast.
— satoko, August 9th, 2010
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Katsuobushi [11]
Chicken [11]
Kyuri [9]
Shiso [9]
Mayonnaise [8]
Miso [8]
Tofu [8]
Shoga [8]
Sake [8]
Cabbage [7]
Garlic [7]
Beef [7]
Vegetarian [7]
Pork [6]
Miso soup [6]
Vinegar [6]
Mirin [6]
Age [5]
Umeboshi [5]
Carrots [5]
Carrot [5]
Green Onion [5]
Hakusai [5]

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