Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, spring rolls (shiso + umeboshi + sea weed). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Spring rolls (shiso + umeboshi + sea weed) is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Spring rolls (shiso + umeboshi + sea weed) is something that I have loved my entire life. They’re fine and they look fantastic.
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. Make spring rolls with shiso and mushrooms. ~ Put it inside a rolled pork fillet that you will poach and slice. ~ Make a pan-fried roulade of chicken stuffed with chopped umeboshi and shiso. ~ Make a Vietnamese-inspired shiso wrap: shiso + rice vermicelli + bbq vietnamese pork, rolled in soft rice.
To begin with this recipe, we must first prepare a few components. You can cook spring rolls (shiso + umeboshi + sea weed) using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Spring rolls (shiso + umeboshi + sea weed):
- Get 1 lb chicken tender
- Get 1 tbsp sake
- Get 10 spring roll wrappers
- Prepare 10 umeboshi
- Get 10 shiso leaves
- Make ready 5 sushi nori
- Get 1 tsp potato starch
- Take Canola oil
- Make ready Soy sauce (if desired)
Shiso (or shiso leaves or perilla) looks like this. It's a popular Japanese herb used in Ume or umeboshi is Japanese salted plums or Japanese pickled plums that look like this. Meanwhile, roll up shiso leaves and julienne into thin strips. Shiso is a Japanese herb that is related to the mint family.
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.
Besides its unique flavor Shiso is a Japanese herb that is related to the mint family. This versatile herb can be Plant the seeds mid-spring by simply placing them on top of the soil in a full-sun area. Umeboshi, Japanese salted plums, are a delicacy often enjoyed with rice. Here's a traditional method for making them. Some people add Salted Red Shiso Leaves to the salt-weighted ume while they are waiting for the sun to come out (typically, the red shiso is not yet ready to harvest at the time the ume.
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