Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, spring rolls (shiso + umeboshi + sea weed). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
The Bento Buster makes some yummy Umeboshi Plum, Shiso, & Chicken Spring Rolls. Red shiso or perilla leaves give color and flavor to the umeboshi. Wash them, take off any tough stems, sprinkle with a little salt and massage the leaves with your hands until they are limp. Umeboshi and Ume plum products are a rich part of Asian culture.
Spring rolls (shiso + umeboshi + sea weed) is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Spring rolls (shiso + umeboshi + sea weed) is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must 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 it.
The ingredients needed to make Spring rolls (shiso + umeboshi + sea weed):
- Prepare 1 lb chicken tender
- Prepare 1 tbsp sake
- Take 10 spring roll wrappers
- Get 10 umeboshi
- Make ready 10 shiso leaves
- Get 5 sushi nori
- Get 1 tsp potato starch
- Make ready Canola oil
- Make ready Soy sauce (if desired)
Shiso (or shiso leaves or perilla) looks like this. It's a popular Japanese herb used in many Japanese cooking recipes. 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.
Steps to make Spring rolls (shiso + umeboshi + sea weed):
- Remove strings of chicken tender. Add sake to boiling water and boil chicken tender until cooked. (approx. 5 minutes on medium heat)
- Cool chicken in icy water. Once cooled, take them out of water and remove extra water.
- Break chicken into small pieces.
- Cut sushi nori into half. Remove pits from umeboshi and mash them. Wash shiso leaves and remove extra water.
- 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.
- 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!!)
- Serve and enjoy while still hot!! Dip in soy sauce if desired.
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. If iced tea and lemonade is an Arnold Palmer, then this shiso limeade is a Ryo Ishikawa. It's not until you mix the limeade into the purple shiso tea that it turns bright pink, just like the pH tests you did in elementary school with red. Our Chinese spring roll recipe and tangy dipping sauce tastes just like the spring rolls you'd find at dim sum restaurants.
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