Recipe: Tasty Refreshing Chikuwa Rolls with Umeboshi and Shiso Leaves

Recipe: Tasty Refreshing Chikuwa Rolls with Umeboshi and Shiso Leaves Delicious, fresh and tasty.

Refreshing Chikuwa Rolls with Umeboshi and Shiso Leaves. It's a simple maki roll with two fillings; umeboshi pickled plums and fresh shiso leaves. The saltiness of the plum contrasts nicely with the freshness of the shiso. A healthy, easy, and delicious sushi combination: shiso leaves and umeboshi plums.

Umeboshi (pickled plum) is often pickled with red shiso leaves.

Serving umeboshi with a little green shiso and ponzu will get all the aromatics you can handle with just the right All onigiri is is rice, umeboshi and shiro with a little bit of nori. it's a delicious and refreshing snack! now you know how.

Shiso (or shiso leaves or perilla) looks like this.

You can have Refreshing Chikuwa Rolls with Umeboshi and Shiso Leaves using 3 ingredients and 5 steps. Here is how you cook it.

Ingredients of Refreshing Chikuwa Rolls with Umeboshi and Shiso Leaves

1. Prepare 5 of Chikuwa.

2. You need 3 large of Umeboshi.

3. It’s 5 of Shiso leaves.

It's a popular Japanese herb used in many Japanese cooking recipes.

We usually serve umeboshi with rice or in Rice Balls (Onigiri).

Shiso and umeboshi go well together and they are the key ingredients for creating the delicate and refreshing.

Umeboshi are pickled plums, found in jars in most Japanese homes.

Refreshing Chikuwa Rolls with Umeboshi and Shiso Leaves instructions

1. Cut the shiso leaves in half along the stem in the middle..

2. Remove the pits from the umeboshi, and mince with a knife..

3. Cut the chikuwa lengthwise, and make crisscross lattice pattern of cuts inside..

4. Place the browned side of the chikuwa up, place the shiso leaf, and put the minced umeboshi close to you..

5. Roll it up from the side close to you. Please be careful while rolling it up so that the umeboshi wont come out. Secure with a toothpick, and you're done..

My grandparents had an ume (plum) tree in their garden and made their own pickles.

I love to use umeboshi in sushi as they have a very sour taste that works well with other ingredients, such as cucumber and aromatic shiso leaves.

Shiso leaf is the Japanese name for perilla leaf, a perennial herb in the mint family.

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 as herbaceous and Like most leafy herbs, I find it is best used raw, the leaves whole or chiffonaded.

Make spring rolls with shiso and mushrooms.