shiso leaf wrapped teriyaki chicken (青紫蘇)

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oh shiso leaves! how i sing your praises. shiso leaves are a member of the mint family but as my dear hubby describes them, they kind of taste like a cross between cilantro and mint.  typically, found as a garnish to sashimi dishes, shiso leaves impart an incredible flavour and aroma when eaten raw or cooked.  i found a small package of fresh shiso leaves at mitsuwa and set about making a shiso leaf wrapped teriyaki chicken for dinner.  it’s incredibly easy!

Shiso Leaf Wrapped Teriyaki Chicken

Chicken Legs ~ 1 lb (I used jidori chicken legs with the skin on, that had been quartered)
Teriyaki Sauce ¾ cup
Shiso Leaves Enough leaves to wrap each piece of chicken
Toothpicks Enough to skewer each piece of chicken
  1. Wash chicken and pat dry.
  2. Marinate chicken in teriyaki sauce for 30 minutes.
  3. Tuck a shiso leaf inside a piece of chicken and roll it up.  The leaf should be on the interior of the chicken.  Secure the roll with a toothpick.
  4. Place the chicken in a sheet of tin foil and bed the edges up, forming a bowl-like shape. Place the foil bowl with the chicken onto a baking pan.
  5. Spoon about 5-6 tbsp of leftover teriyaki marinade onto the chicken rolls.
  6. In an oven set to 450°F or in a toaster oven set to broil, bake the chicken  for 15 to 20 minutes, or until the skin of the chicken turns brown.

Teriyaki Sauce
(Adapted from Shizuo Tsuji’s Japanese Cooking: A Simple Art)

Lately, in an effort to cut down on the amount of sauces I keep in my refrigerator, I’ve been making my own teriyaki sauce. It’s really easy!

Soy Sauce ¼ cup
Mirin ¼ cup
Sake ¼ cup
Sugar 1 tbsp
  1. Mix together ingredients above in a small sauce pan, and bring to a boil.
  2. When it reaches a boil, turn off the heat and allow the sauce to cool to room temperature.  That’s it!
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