Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, spring rolls (shiso + umeboshi + sea weed). One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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.
Spring rolls (shiso + umeboshi + sea weed) is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Spring rolls (shiso + umeboshi + sea weed) is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have spring rolls (shiso + umeboshi + sea weed) using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Spring rolls (shiso + umeboshi + sea weed):
- Make ready 1 lb chicken tender
- Get 1 tbsp sake
- Get 10 spring roll wrappers
- Prepare 10 umeboshi
- Prepare 10 shiso leaves
- Take 5 sushi nori
- Make ready 1 tsp potato starch
- Take Canola oil
- Prepare 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.
Steps 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 for this exceptional food spring rolls (shiso + umeboshi + sea weed) recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
