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

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chicken tender rolls (shiso leaves + umeboshi). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Chicken tender rolls (shiso leaves + umeboshi) is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Chicken tender rolls (shiso leaves + umeboshi) is something which I’ve loved my whole life. They are nice and they look wonderful.

Pound chicken tender to make them thinner. (You can use cling wrap or similar product if you like.). Remove umeboshi meat and mash them. Shiso (or shiso leaves or perilla) looks like this. It's a popular Japanese herb used in many Japanese cooking recipes.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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):
  1. Get 12 chicken tender
  2. Take 12 shiso leaves (or if big, you can use 6 leaves and cut in half)
  3. Get 6-7 umeboshi
  4. Take 2 tbsp sake
  5. Take 2 tbsp canola oil
  6. Take 1 tbsp potato starch

Or, you can add them separately to each chicken breast as you're rolling them, that way you can make some Do that with each one. I usually take the little 'tenders' piece off to use it separately or use it for something else. 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 Like most leafy herbs, I find it is best used raw, the leaves whole or chiffonaded. The green variety produces more tender and more flavorful leaves.

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 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 Like most leafy herbs, I find it is best used raw, the leaves whole or chiffonaded. The green variety produces more tender and more flavorful leaves. Pork, Shiso Leaves, and Cheese Rolled Cutlets Recipe by cookpad.japan. Chicken tender rolls (shiso leaves + umeboshi) Recipe by Japanese cooking with Makiko. Translated: "Steamed Ume Shiso Chicken breast roll with a Toaster." I altered it slightly by omitting green onions and I used an oven instead of a toaster oven.

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