Spring rolls (shiso + umeboshi + sea weed)
Spring rolls (shiso + umeboshi + sea weed)

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, spring rolls (shiso + umeboshi + sea weed). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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. Once the seaweed sheet is rolled up, it is coated with frying batter then deep fried.

Spring rolls (shiso + umeboshi + sea weed) is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Spring rolls (shiso + umeboshi + sea weed) is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have spring rolls (shiso + umeboshi + sea weed) using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Spring rolls (shiso + umeboshi + sea weed):
  1. Get 1 lb chicken tender
  2. Take 1 tbsp sake
  3. Make ready 10 spring roll wrappers
  4. Make ready 10 umeboshi
  5. Take 10 shiso leaves
  6. Make ready 5 sushi nori
  7. Make ready 1 tsp potato starch
  8. Prepare Canola oil
  9. Take Soy sauce (if desired)

Tart and salty, and a beautiful colour. To make umeboshi is somewhat of an art form, and, unfortunately, not something it appears I'll be able to tackle at home. Good umeboshi will keep for years, and some say that aging them further improves the quality and flavor. Umeboshi are very tart plums that have been dried and pickled.

Instructions to make Spring rolls (shiso + umeboshi + sea weed):
  1. Remove strings of chicken tender. Add sake to boiling water and boil chicken tender until cooked. (approx. 5 minutes on medium heat)
  2. Cool chicken in icy water. Once cooled, take them out of water and remove extra water.
  3. Break chicken into small pieces.
  4. Cut sushi nori into half. Remove pits from umeboshi and mash them. Wash shiso leaves and remove extra water.
  5. 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.
  6. 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!!)
  7. Serve and enjoy while still hot!! Dip in soy sauce if desired.

Often umeboshi is pickled with salt, and other times it is pickled with popular herbs such as Although umeboshi is typically tart, it ranges in levels of saltiness and sweetness and also has a hint of fruitiness. Umeboshi and Ume plum products are a rich part of Asian culture. You will be introduced to an aromatic herb, Perilla frutescens, along with the historic and breathtaking Prunus mume plum tree, whic. Living in Tokyo shiso is in season at the moment. If you have it growing in your garden, it grows like a weed and what is one to do with all of it?

So that’s going to wrap it up for this special food spring rolls (shiso + umeboshi + sea weed) recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!