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Chicken tender rolls (shiso leaves + umeboshi)
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Japanese cooking with MakikoChicken tender rolls (shiso leaves + umeboshi)
Great with shochu or sake!!!
Cooking instructions
* Step 1
Pound chicken tender to make them thinner. (You can use cling wrap or similar product if you like.)
* Step 2
Remove umeboshi meat and mash them. Cut off stem off of shiso leaves and cut in half if necessary.
* Step 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.
* Step 4
Roll up and and seal with a tooth pick.
* Step 5
Sprinkle potato starch over rolled chicken tender.
* Step 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).
* Step 7
Place a lid, and cook for another 5 minutes or so on low/medium heat until chicken is throughly cooked.
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