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|
- Wash chicken and pat dry.
- Marinate chicken in teriyaki sauce for 30 minutes.
- 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.
- 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.
- Spoon about 5-6 tbsp of leftover teriyaki marinade onto the chicken rolls.
- 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.
(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|
- Mix together ingredients above in a small sauce pan, and bring to a boil.
- When it reaches a boil, turn off the heat and allow the sauce to cool to room temperature. That’s it!