Chicken fillet with shiso cheese roll | Easy recipe at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

Remove the seeds from the umeboshi and mash them with a knife.
For leaves, cut off the stems.
Cut the sliced cheese in half from the top of the bag.
Remove the sinews from the fillets, cut a slit in the part where the sinews were, and open them to an even thickness.
Sprinkle salt and pepper on both sides of the fillet.

Lay out the chicken fillet with the open side up, top with perilla leaves and sliced cheese, and roll from the front (3 pieces).
In the same way, place perilla leaves, beaten umeboshi, and sliced cheese on top of the fillet, and roll from the front (3 rolls).
Lightly sprinkle cake flour all over the fillet.

Pour salad oil into a frying pan, heat over medium heat, and spread the oil over the entire frying pan.
Lower the heat to medium-low and grill the fillet with the end of the roll facing down.
When the end part of the roll is browned, turn it over and bake the whole.
When the whole is browned, add 2 tablespoons of water (not listed), cover the frying pan, and steam for 2 minutes over low heat.
When the scissors are cooked, it's done.