Recipe: Tasty Chicken tender rolls (shiso leaves + umeboshi)

Recipe: Tasty Chicken tender rolls (shiso leaves + umeboshi) Delicious, fresh and tasty.

Chicken tender rolls (shiso leaves + umeboshi). Stir the minced umeboshi and the shiso into the dressing. 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.

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.

The Bento Buster makes some yummy Umeboshi Plum, Shiso, & Chicken Spring Rolls.

You can have Chicken tender rolls (shiso leaves + umeboshi) using 6 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chicken tender rolls (shiso leaves + umeboshi)

1. Prepare 12 of chicken tender.

2. It’s 12 of shiso leaves (or if big, you can use 6 leaves and cut in half).

3. Prepare 6-7 of umeboshi.

4. Prepare 2 tbsp of sake.

5. It’s 2 tbsp of canola oil.

6. It’s 1 tbsp of potato starch.

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.

Remove the white string-like tendon from each chicken tender.

Note: While chicken fillets are very Apply a thin layer of the umeboshi paste inside the pockets. (If you have flattened the fillets, apply the paste to the top.) Sprinkle with shiso.

Chicken braised with umeboshi, red shiso, laveder, onions and wine.

Chicken tender rolls (shiso leaves + umeboshi) instructions

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..

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 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.

It's a simple maki roll with two fillings; umeboshi pickled plums and fresh shiso leaves.