Chicken tender rolls (shiso leaves + umeboshi). Sautéed zucchini (garnished with shiso leaves) Shiso leaves are one of the essential herbs in Japanese cuisine! Spring rolls (shiso + umeboshi + sea weed). Here is how you achieve that.

Spring rolls (shiso + umeboshi + sea weed). Spread the umeboshi over the inside of the opened chicken. Sandwich some shiso leaves between the pieces if you have any. You can cook Chicken tender rolls (shiso leaves + umeboshi) using 6 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chicken tender rolls (shiso leaves + umeboshi)

You need 12 of chicken tender.
It's 12 of shiso leaves (or if big, you can use 6 leaves and cut in half).
You need 6-7 of umeboshi.
You need 2 tbsp of sake.
You need 2 tbsp of canola oil.
Prepare 1 tbsp of potato starch.

It's also really good to serve the shiso leaves on the side and wrap the chicken roll slices in a shiso leaf, then eat. Tasty Japanese style (wafu) pasta with chicken tender, shimeji mushrooms, and umeboshi, garnished with shiso leaves and shredded nori. What are ume (梅) and shiso (しそ)?. Shiso (or shiso leaves or perilla) looks like this.

Chicken tender rolls (shiso leaves + umeboshi) instructions

Pound chicken tender to make them thinner. (You can use cling wrap or similar product if you like.).
Remove umeboshi meat and mash them. Cut off stem off of shiso leaves and cut in half if necessary..
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..
Roll up and and seal with a tooth pick..
Sprinkle potato starch over rolled chicken tender..
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)..
Place a lid, and cook for another 5 minutes or so on low/medium heat until chicken is throughly cooked..

It's a popular Japanese herb used in many Japanese cooking recipes. Umeboshi (Japanese pickled plums) and shiso is a natural and traditional combination in Japan (especially in sushi), but the sauteed onions blended into the mixture give it a new and satisfying depth that permeates the chicken. This tomato toast looks divine, and it tastes so too! The green variety produces more tender and more flavorful leaves than the purple variety,. ~ Make spring rolls with shiso and mushrooms. . ~ 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 paper. Sautéed zucchini (garnished with shiso leaves) Shiso leaves are one of the essential herbs in Japanese cuisine!