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

Chicken tender rolls (shiso leaves + umeboshi). Shiso (or shiso leaves or perilla) looks like this. It's a popular Japanese herb used in many Japanese cooking recipes. It's usually garnished on top of food or mixed in the ingredients.

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 citrusy. Like most leafy herbs, I find it is best used raw, the leaves whole or chiffonaded. The green variety produces more tender. You can have Chicken tender rolls (shiso leaves + umeboshi) using 6 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chicken tender rolls (shiso leaves + umeboshi)

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

Shiso leaves are either red or green. We get a leaf or romaine lettuce, layer a shiso leaf on top, then lay on a bit of barbeque meat and other little things, roll it up Dawn, Great site! Thanks! fyi, minor correction: shiso is not a perennial, but a 'tender (frost kills the plant. 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. Red-purple perilla is called akajiso (red shiso). Red shiso leaves traditionally used to dye pickled ume (Japanese apricots or plums). Pistou made from green shiso (perilla leaves) tossed with Capellini.