How to Cook Tasty Pan Fried Sardines with Umeboshi and Shiso leaves

Delicious, fresh and Yummy.

Pan Fried Sardines with Umeboshi and Shiso leaves. 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. Quick mixed rice with shiso, myoga Japanese ginger buds and toasted white sesame seeds often appeared at our table during summer in Japan.

Pan Fried Sardines with Umeboshi and Shiso leaves Congee with Pickled Plums, Fried Shallots and ChivesTasting Table. Cover the sardines with the umeboshi paste evenly. Then, coat them with the mayonnaise. You can cook Pan Fried Sardines with Umeboshi and Shiso leaves using 8 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pan Fried Sardines with Umeboshi and Shiso leaves

  1. Prepare 6 small of Sardines.
  2. Prepare 6 of Shiso leaves.
  3. It's 2 of Umeboshi.
  4. You need 1 dash of Salt and pepper.
  5. Prepare 1 of Plain flour.
  6. It's 1 of Beaten egg.
  7. Prepare 1 of Panko.
  8. It's 3 tbsp of Oil.

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.

Pan Fried Sardines with Umeboshi and Shiso leaves instructions

  1. 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..
  2. Remove the pits from the umeboshi, and mince with a knife to make a paste..
  3. Place the shiso leaves on top of the sardines..
  4. Spread the Step 2 umeboshi paste on top..
  5. Fold in half..
  6. Coat with first with flour, then the beaten egg, and finish with the panko..
  7. Pour oil into a frying pan, and fry both sides until golden brown..

Recipe to Try: Fried Sardines with Bacon and Shiso. Shiso leaves—one of the most commonly used herbs in Japanese cooking—have a unique citrusy, peppery, minty flavor. There is both red and green shiso; the red is commonly used to flavor and color pickles, like umeboshi, or pickled plums. Umeboshi is available in two forms: whole plums pickled with or without shiso leaves, and umeboshi purée, a convenient purée made from pitted In summer enjoy thick cucumber rounds spread thinly with umeboshi purée. Sparingly spread on cooked sweet corn it is more healthy and just as delicious.