Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, chicken tender rolls (shiso leaves + umeboshi). It is one of my favorites. For mine, I am going to make it a little 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. But if you cannot get chicken tenders in your local market.
Chicken tender rolls (shiso leaves + umeboshi) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Chicken tender rolls (shiso leaves + umeboshi) is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have chicken tender rolls (shiso leaves + umeboshi) using 6 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Chicken tender rolls (shiso leaves + umeboshi):
- Make ready 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
- Prepare 2 tbsp sake
- Get 2 tbsp canola oil
- Prepare 1 tbsp potato starch
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. 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 as herbaceous and citrusy. Like most leafy herbs, I find it is best used raw, the leaves whole or chiffonaded.
Steps 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.
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 as herbaceous and citrusy. Like most leafy herbs, I find it is best used raw, the leaves whole or chiffonaded. The green variety produces more tender. The Bento Buster makes some yummy Umeboshi Plum, Shiso, & Chicken Spring Rolls. Remove the white string-like tendon from each chicken tender.
So that’s going to wrap this up for this exceptional food chicken tender rolls (shiso leaves + umeboshi) recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
