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

Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, chicken tender rolls (shiso leaves + umeboshi). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Shiso (or shiso leaves or perilla) looks like this. It's a popular Japanese herb used in many Japanese cooking recipes. I used chicken tender for this recipe because this part of the chicken is very tender and stays moist after it's cooked.

Chicken tender rolls (shiso leaves + umeboshi) is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Chicken tender rolls (shiso leaves + umeboshi) is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook chicken tender rolls (shiso leaves + umeboshi) using 6 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Chicken tender rolls (shiso leaves + umeboshi):
  1. Get 12 chicken tender
  2. Make ready 12 shiso leaves (or if big, you can use 6 leaves and cut in half)
  3. Take 6-7 umeboshi
  4. Take 2 tbsp sake
  5. Make ready 2 tbsp canola oil
  6. Get 1 tbsp potato starch

Ume Shiso Pasta 梅しそパスタ • Just One Cookbook. Tasty Japanese style (wafu) pasta with chicken tender, shimeji mushrooms, and umeboshi, garnished with shiso leaves and shredded nori. Chicken Pesto Pasta - The combination of freshly-made basil pesto, filling pasta, and tender chicken. 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.

Steps to make Chicken tender rolls (shiso leaves + umeboshi):
  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.

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). Red shiso leaves traditionally used to dye pickled ume (Japanese apricots or plums). 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.

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