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焼き物（鶏むね肉の梅しそチーズ焼き）｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

chicken meat : 1枚
塩 : 少々
梅干し : 2個
青じそ : 6～8枚
スライスチーズ : 2～3枚
小麦粉 : Appropriately
酒 : 大さじ1
粗びきこしょう : 少々
サラダ油 : 大さじ1

Time required

20minutes

Procedure

1) make preparations 01:00
Cut the chicken into thin slices.
Cut the green perilla in half lengthwise.
Cut the cheese into slices.
Remove the seeds from the umeboshi and make it into a paste.
2) Wrap the ingredients with chicken 02:42
Sprinkle salt on the chicken and mix well.
Spread the paste of umeboshi on the surface of the chicken.
Top with green perilla and sliced cheese and roll.
Once it's all rolled up, sprinkle it all over with flour.
3) bake 04:59
Heat salad oil in a frying pan, line up 2, and fry over medium heat for 2 minutes.
Turn over, add sake, cover and steam for 3 to 4 minutes.
Arrange on a plate and sprinkle with coarsely ground salt and pepper.

Point

・For chicken, use breast meat without skin.
・When cutting the chicken in step 1, turn the chicken lengthwise and cut into thin slices.
・When cutting the sliced cheese in step 1, cut it lengthwise into 4 equal pieces.
- Beat the umeboshi in step 1 with a knife to make a paste.
・When wrapping in step 2, roll it loosely.
・For step 2, roll up two pieces of chicken to make it more voluminous. After rolling it, press it lightly with your palm.
・When dusting with flour in step 2, adjust the shape on the other side as well.
- Sprinkling with flour locks in the flavor and makes it soft.
・When baking in step 3, bake with the green perilla side facing down.
・If you place the end of the meat roll in the center and grill it lightly, it will not lose its shape.
- Even after turning it over, keep it close to the center and make it stick lightly to make it harder to peel off.