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 achieve it.

Ingredients of Chicken tender rolls (shiso leaves + umeboshi)

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

Tasty Japanese style (wafu) pasta with chicken tender, shimeji mushrooms, and umeboshi, garnished with shiso leaves and shredded nori. Enoki Beef Rolls - Japanese beef rolls made from delicious marinated beef filled with enoki mushroom are the perfect bite-sized appetiser! Chicken braised with umeboshi, red shiso, laveder, onions and wine. It's more floral than green shiso and in Japan, it's primarily used for pickling vegetables.

Chicken tender rolls (shiso leaves + umeboshi) step by step

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..

When exposed to an acid, the greenish-purple leaves turn a brilliant shade of magenta, imparting a stunning color onto the. Place a shiso leaf diagonally in the middle of the rice, with an umeboshi and stick of cucumber on You can then roll the plain side of the nori sheet around it to make a nice ice-cream cone shape. Tip: umeboshi can have a very strong acidic and salty flavour, so you might not need to use any soy. Red-purple perilla is called akajiso (red shiso). Red shiso leaves traditionally used to dye pickled ume (Japanese apricots or plums).