Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, chicken tender rolls (shiso leaves + umeboshi). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Take the pit out of the umeboshi plums, and chop up the umeboshi into a paste. Cut into the middle of the chicken tenders and butterfly it to make one large thin piece. (This increases the rolling surface.) Cut the stems off the shiso leaves. Chicken tender rolls (shiso leaves + umeboshi) Great with shochu or sake!!! Japanese cooking with Makiko Los Gatos, CA.

Chicken tender rolls (shiso leaves + umeboshi) is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Chicken tender rolls (shiso leaves + umeboshi) is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to 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. Make ready 12 chicken tender
2. Get 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. Make ready 1 tbsp potato starch

The shiso and umeboshi tastes are subtle, if you want a stronger taste, add a little more umeboshi. It's also really good to serve the shiso leaves on the side and wrap the chicken roll slices in a shiso leaf, then eat. 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.

Instructions 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.

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. For these rolls, I used the paste. Shiso leaves are sometimes referred to as "Japanese basil" but are actually from the beefsteak plant. It tastes nothing like basil, and like ume plums, has an incomparable flavor to any other herb.

So that’s going to wrap it up for this special food chicken tender rolls (shiso leaves + umeboshi) recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!