Steps to Make Homemade Shiso Wrapped Pan Fried Chicken Breast With Miso and Ginger

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The ingredients needed to make Shiso Wrapped Pan Fried Chicken Breast With Miso and Ginger:

1. Get 1 Chicken breast
2. Make ready 2 tbsp ◆Sake
3. Take 1 tbsp ◆Mirin
4. Get 1 tbsp ◆Miso
5. Take 1 tsp ◆Grated ginger
6. Get 8 to 10 Shiso leaves

Make a pan-fried roulade of chicken stuffed with chopped umeboshi and shiso. ~ Shiso+ chicken, mushrooms, and whatever else you have on hand (sesame oil, dried seaweed, tomatoes etc) in noodles and broth is a classic asian dish found almost anywhere there. I've roasted, grilled, and pan-fried chicken thighs, and they are always quick, easy, and delicious. Here's one recent recipe for a quick weeknight dinner: Spicy, piquant chicken thighs coated with a mix of This recipe leans more on Asian pantry staples like miso, ginger, sesame oil, and rice vinegar. To prevent soggy bottom chicken breasts place a cooling rack (I used my toaster oven rack) over the baking sheet (I also lined the backing sheet with tin foil for easy cleanup).

Instructions to make Shiso Wrapped Pan Fried Chicken Breast With Miso and Ginger:

1. Slice the chicken 1cm thick. Combine the ◆ ingredients, and put them with the chicken in a plastic bag. Massage the meat over the bag. Leave to marinate in the refrigerator for about an hour.
2. Put some vegetable oil in a frying pan and pan fry the marinated chicken pieces, over low heat since it burns easily.
3. Turn the chicken pieces over, cover with a lid and cook through. Take the lid off and raise the heat to medium to brown the surface. When the chicken is browned, take it out onto a plate.
4. Turn the heat off and spread out the shiso leaves. Put a piece of chicken on one half of each leaf. Wrap the leaf around the chicken and flip it over to stick the leaf onto each side.
5. The leaves should stick with just the residual heat in the frying pan, but if it doesn't, just cook it over low heat until it does.
6. Plate and serve.
7. This depends on what you prefer, but we take the skin off as well as any excess fat on the chicken breast with kitchen scissors, to make this a healthy dish. We're concerned about middle aged spread.

Here's one recent recipe for a quick weeknight dinner: Spicy, piquant chicken thighs coated with a mix of This recipe leans more on Asian pantry staples like miso, ginger, sesame oil, and rice vinegar. To prevent soggy bottom chicken breasts place a cooling rack (I used my toaster oven rack) over the baking sheet (I also lined the backing sheet with tin foil for easy cleanup). Miso contributes a sweet, nutty flavor to this tasty marinade for duck, punched up with ginger and orange zest Substitute duck legs if you wish (they'll take a bit longer to cook), or use large chicken breasts if duck isn't available Here the duck breast is thinly sliced for a summery main-course salad. Gently stir-fried with chilies, ginger, and miso. Nancy's recipe calls for shiso, a mint-like herb that you often find served with sushi in Japanese restaurants here in the states.

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