Chicken tender rolls (shiso leaves + umeboshi). Shiso (or shiso leaves or perilla) looks like this. It's a popular Japanese herb used in many Japanese cooking recipes. It's usually garnished on top of food or mixed in the ingredients.
Remove the pits from the umeboshi, and mince with a knife. Cut the chikuwa lengthwise, and make crisscross lattice pattern of cuts inside. Place the browned side of the chikuwa up, place the shiso leaf, and put the minced umeboshi close. You can have Chicken tender rolls (shiso leaves + umeboshi) using 6 ingredients and 7 steps. Here is how you achieve that.
Table of Recipes
Ingredients of Chicken tender rolls (shiso leaves + umeboshi)
- It’s 12 of chicken tender.
- You need 12 of shiso leaves (or if big, you can use 6 leaves and cut in half).
- You need 6-7 of umeboshi.
- Prepare 2 tbsp of sake.
- Prepare 2 tbsp of canola oil.
- You need 1 tbsp of potato starch.
The Bento Buster makes some yummy Umeboshi Plum, Shiso, & Chicken Spring Rolls. Translated: "Steamed Ume Shiso Chicken breast roll with a Toaster." I altered it slightly by omitting green onions and I used an oven instead of a toaster oven. If you're not so sure how you feel about umeboshi, try this dish because the chicken tones down the sourness and it goes really well with rice. Shiso comes in green or purple leaves with a slightly prickly texture and pointy, jagged edges, and it has a unique and vibrant taste that I could describe as herbaceous and citrusy.
Chicken tender rolls (shiso leaves + umeboshi) step by step
- Pound chicken tender to make them thinner. (You can use cling wrap or similar product if you like.).
- Remove umeboshi meat and mash them. Cut off stem off of shiso leaves and cut in half if necessary..
- 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..
- Roll up and and seal with a tooth pick..
- Sprinkle potato starch over rolled chicken tender..
- 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)..
- Place a lid, and cook for another 5 minutes or so on low/medium heat until chicken is throughly cooked..
Like most leafy herbs, I find it is best used raw, the leaves whole or chiffonaded. The green variety produces more tender. Place a shiso leaf diagonally in the middle of the rice, with an umeboshi and stick of cucumber on You can then roll the plain side of the nori sheet around it to make a nice ice-cream cone shape. Tip: umeboshi can have a very strong acidic and salty flavour, so you might not need to use any soy. Red-purple perilla is called akajiso (red shiso).