Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chicken tender rolls (shiso leaves + umeboshi). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Pound chicken tender to make them thinner. (You can use cling wrap or similar product if you like.). Remove umeboshi meat and mash them. Shiso (or shiso leaves or perilla) looks like this. It's a popular Japanese herb used in many Japanese cooking recipes.
Chicken tender rolls (shiso leaves + umeboshi) is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Chicken tender rolls (shiso leaves + umeboshi) is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook chicken tender rolls (shiso leaves + umeboshi) using 6 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chicken tender rolls (shiso leaves + umeboshi):
- Get 12 chicken tender
- Make ready 12 shiso leaves (or if big, you can use 6 leaves and cut in half)
- Make ready 6-7 umeboshi
- Get 2 tbsp sake
- Take 2 tbsp canola oil
- Get 1 tbsp potato starch
I usually take the little 'tenders' piece off to use it separately or use it for something else. 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 Like most leafy herbs, I find it is best used raw, the leaves whole or chiffonaded. The green variety produces more tender and more flavorful leaves. Chicken braised with umeboshi, red shiso, laveder, onions and wine.
Instructions to make Chicken tender rolls (shiso leaves + umeboshi):
- 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.
The green variety produces more tender and more flavorful leaves. Chicken braised with umeboshi, red shiso, laveder, onions and wine. It's more floral than green shiso and in Japan, it's primarily used for pickling vegetables. When exposed to an acid, the greenish-purple leaves turn a brilliant shade of magenta, imparting a stunning color onto the. The Bento Buster makes some yummy Umeboshi Plum, Shiso, & Chicken Spring Rolls.
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