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

Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, chicken tender rolls (shiso leaves + umeboshi). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Chicken tender rolls (shiso leaves + umeboshi) Great with shochu or sake!!! Japanese cooking with Makiko Los Gatos, CA. The shiso and umeboshi tastes are subtle, if you want a stronger taste, add a little more umeboshi.

Chicken tender rolls (shiso leaves + umeboshi) is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Chicken tender rolls (shiso leaves + umeboshi) is something which I’ve loved my entire life.

To begin with this particular recipe, we must 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 that.

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

The Step by step how to cook Chicken Tender Rolls with Plum and Shiso in the Microwave. Butterfly the chicken tenders and roll flat. Sautéed zucchini (garnished with shiso leaves) Tasty Japanese style (wafu) pasta with chicken tender, shimeji mushrooms, and umeboshi, garnished with shiso leaves and shredded nori. What are ume (梅) and shiso (しそ)?.

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.

Shiso (or shiso leaves or perilla) looks like this. It's a popular Japanese herb used in many Japanese cooking recipes. Wonderful with hot rice, miso soup, and a small flask of chilled sake. Chicken Tender Rolls With Two Flavors step by step. Transfer the chicken and the blended onion mixture to a large bowl and mix.

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