Shiso (Basil) & Lemon Rolled Chicken

Combine Chicken Mince, Lemon Zest, Shiso (OR Basil) Leaves, Garlic in a bowl, season with 1/4 teaspoon Salt & some freshly ground pepper.

Slice Chicken Breast Fillets in half and carefully flatten with a meat mallet to about 1cm thickness or thinner. Season the top with salt & Pepper.

Spoon 1/4 of the mince mixture over chicken in a strip along a side. Roll up and secure the ends with toothpicks. Repeat to make 4 chicken rolls.

Heat Oil in a large frying pan over medium-high heat, place chicken rolls, seam side down, and cook until browned all over and the mince mixture is cooked.

Transfer the chicken rolls to a plate and rest.

While the chicken rolls are resting, add Sake, Soy Sauce and Mirin (OR Sugar) to the pan, cook for 1 to 2 minutes over medium heat. Add Lemon Juice and Potato Starch mixture to thicken the sauce.

Remove the toothpicks from chicken rolls, slice thickly and serve with the sauce.