Trim the stems off the shiso leaves.

Cut open the mentaiko and extract the contents.

Mix the mentaiko and mayonnaise in a bowl to create the mentaiko mayo.

Cover the chicken breast with plastic wrap and flatten it using the palm of your hand.

Place a shiso leaf on the flattened chicken, spread 1/4 of the mentaiko mayo evenly, leaving 1cm at the top edge. Roll the chicken tightly from the bottom.

Heat salad oil in a frying pan, place the chicken rolls seam-side down, and cook over medium heat until browned. Add sake, cover, and steam on low heat for 3–5 minutes.