Recipe: Tasty Chicken tender rolls (shiso leaves + umeboshi)

Chicken tender rolls (shiso leaves + umeboshi). The shiso and umeboshi tastes are subtle, if you want a stronger taste, add a little more umeboshi. It's also really good to serve the shiso leaves on the side and wrap the chicken roll slices in a shiso leaf, then eat. Spread the umeboshi over the inside of the opened chicken.

Spring rolls (shiso + umeboshi + sea weed). Chicken tender rolls (shiso leaves + umeboshi) Great with shochu or sake!!! Japanese cooking with Makiko Los Gatos, CA. You can cook Chicken tender rolls (shiso leaves + umeboshi) using 6 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chicken tender rolls (shiso leaves + umeboshi)

1. You need 12 of chicken tender.
2. Prepare 12 of shiso leaves (or if big, you can use 6 leaves and cut in half).
3. You need 6-7 of umeboshi.
4. You need 2 tbsp of sake.
5. You need 2 tbsp of canola oil.
6. You need 1 tbsp of potato starch.

Sautéed zucchini (garnished with shiso leaves) Shiso leaves are one of the essential herbs in Japanese cuisine! Spring rolls (shiso + umeboshi + sea weed). I thought that the umeboshi might match well since the genovese is made from shiso leaves. I used honey-soaked umeboshi for this recipe.

Chicken tender rolls (shiso leaves + umeboshi) step by step

1. Pound chicken tender to make them thinner. (You can use cling wrap or similar product if you like.).
2. Remove umeboshi meat and mash them. Cut off stem off of shiso leaves and cut in half if necessary..
3. Sprinkle sake and a inch of salt over chicken tender. Place a piece of shiso leave and mashed umeboshi over a piece of chicken tender..
4. Roll up and and seal with a tooth pick..
5. Sprinkle potato starch over rolled chicken tender..
6. Heat canola oil in a pan. Once heated, place chicken tender (the bottom part) and lower heat to medium. Start rolling and cook about for 3 minutes until all the the surface gets brown crispy (but not the top part)..
7. Place a lid, and cook for another 5 minutes or so on low/medium heat until chicken is throughly cooked..

Add a small amount of extra virgin olive oil if the genovese sauce seems too. Umeboshi Paste pinch of Black Pepper Vegetable Oil #Cooking #Food #Recipe. Tasty Japanese style (wafu) pasta with chicken tender, shimeji mushrooms, and umeboshi, garnished with shiso leaves and shredded nori. What are ume (梅) and shiso (しそ)?. Shiso (or shiso leaves or perilla) looks like this.