Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, chicken tender rolls (shiso leaves + umeboshi). One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Take the pit out of the umeboshi plums, and chop up the umeboshi into a paste. Cut into the middle of the chicken tenders and butterfly it to make one large thin piece. (This increases the rolling surface.) Cut the stems off the shiso leaves. Chicken tender rolls (shiso leaves + umeboshi) Great with shochu or sake!!! Japanese cooking with Makiko Los Gatos, CA.
Chicken tender rolls (shiso leaves + umeboshi) is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Chicken tender rolls (shiso leaves + umeboshi) is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. 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
- Make ready 2 tbsp sake
- Prepare 2 tbsp canola oil
- Prepare 1 tbsp potato starch
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. Wash shiso leaves and remove extra water. Place sushi nori, shiso leave and umeboshi and chicken over spring roll wrapper and wrap them as directed on package.
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.
Wash shiso leaves and remove extra water. Place sushi nori, shiso leave and umeboshi and chicken over spring roll wrapper and wrap them as directed on package. For these rolls, I used the paste. Shiso leaves are sometimes referred to as "Japanese basil" but are actually from the beefsteak plant. It tastes nothing like basil, and like ume plums, has an incomparable flavor to any other herb.
So that’s going to wrap this up for this special food chicken tender rolls (shiso leaves + umeboshi) recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
