Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, pan fried sardines with umeboshi and shiso leaves. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Pan Fried Sardines with Umeboshi and Shiso leaves is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Pan Fried Sardines with Umeboshi and Shiso leaves is something which I have loved my entire life. They’re nice and they look fantastic.
Quick mixed rice with shiso, myoga Japanese ginger buds and toasted white sesame seeds often appeared at our table during summer in Japan. My myoga buds take forever to come up here; therefore, this is a two-ingredient version instead of the golden triple combination. The canned sardines are coated in cornmeal and fried up in minutes for a delicious appetizer. Pan-Fried Sardines. this link is to an external site that may or may not meet accessibility guidelines.
To get started with this particular recipe, we have to prepare a few components. You can have pan fried sardines with umeboshi and shiso leaves using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Pan Fried Sardines with Umeboshi and Shiso leaves:
- Take 6 small Sardines
- Make ready 6 Shiso leaves
- Prepare 2 Umeboshi
- Get 1 dash Salt and pepper
- Take 1 Plain flour
- Take 1 Beaten egg
- Prepare 1 Panko
- Get 3 tbsp Oil
Cover the sardines with the umeboshi paste evenly. Then, coat them with the mayonnaise. Now, place each fillet onto a shiso leaf in a tray. Remove the Shiso Wrapped Sardines. and place them onto a cooling rack.
Instructions to make Pan Fried Sardines with Umeboshi and Shiso leaves:
- Break off the heads by hand, and remove the innards. Butterfly the sardines by hand, and remove the backbones. Alternately you can cut off the heads, and remove the innards using a knife. Season evenly with salt and pepper.
- Remove the pits from the umeboshi, and mince with a knife to make a paste.
- Place the shiso leaves on top of the sardines.
- Spread the Step 2 umeboshi paste on top.
- Fold in half.
- Coat with first with flour, then the beaten egg, and finish with the panko.
- Pour oil into a frying pan, and fry both sides until golden brown.
Now, place each fillet onto a shiso leaf in a tray. Remove the Shiso Wrapped Sardines. and place them onto a cooling rack. Arrange the pieces in a basket. Finally, granish with the momiji leaves and the. Place a piece of fried lotus root to the side of each pile.
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