Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, spring rolls (shiso + umeboshi + sea weed). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Spring rolls (shiso + umeboshi + sea weed) is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Spring rolls (shiso + umeboshi + sea weed) is something which I have loved my whole life.
The Bento Buster makes some yummy Umeboshi Plum, Shiso, & Chicken Spring Rolls. Homemade umeboshi is so much more delicious than store bought, so they are worth the effort. Once the seaweed sheet is rolled up, it is coated with frying batter then deep fried.
To get started with this particular recipe, we must prepare a few ingredients. You can have spring rolls (shiso + umeboshi + sea weed) using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Spring rolls (shiso + umeboshi + sea weed):
- Get 1 lb chicken tender
- Get 1 tbsp sake
- Get 10 spring roll wrappers
- Take 10 umeboshi
- Get 10 shiso leaves
- Prepare 5 sushi nori
- Prepare 1 tsp potato starch
- Get Canola oil
- Get Soy sauce (if desired)
Tart and salty, and a beautiful colour. Umeboshi are very tart plums that have been dried and pickled. Often umeboshi is pickled with salt, and other times it is pickled with popular herbs such as Although umeboshi is typically tart, it ranges in levels of saltiness and sweetness and also has a hint of fruitiness. Living in Tokyo shiso is in season at the moment.
Instructions to make Spring rolls (shiso + umeboshi + sea weed):
- Remove strings of chicken tender. Add sake to boiling water and boil chicken tender until cooked. (approx. 5 minutes on medium heat)
- Cool chicken in icy water. Once cooled, take them out of water and remove extra water.
- Break chicken into small pieces.
- Cut sushi nori into half. Remove pits from umeboshi and mash them. 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. Seal the very end. *Add potato starch in 1 tbsp (extra amount) water and mix well. Use this as glue.
- Add oil into a pan, deep enough to fry one side of spring rolls. Heat to 356F. Fry spring rolls until both sides get crispy. (Be careful not to cook too long. This happens very quickly!!)
- Serve and enjoy while still hot!! Dip in soy sauce if desired.
If you have it growing in your garden, it grows like a weed and what is one to do with all of it? Simple pickles w. salted cabbage & shiso Julienned over tomatoes for a salad Chopped and stirred into pasta w. olive oil Ground chicken burgers w. shiso As. To make umeboshi is somewhat of an art form, and, unfortunately, not something it appears I'll be able to tackle at home. Good umeboshi will keep for years, and some say that aging them further improves the quality and flavor. Umeboshi, Japanese salted plums, are a delicacy often enjoyed with rice.
So that is going to wrap it up with this special food spring rolls (shiso + umeboshi + sea weed) recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
