Recipe: Tasty 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. I used chicken tender for this recipe because this part of the chicken is very tender and stays moist after it's cooked.

Or, you can add them separately to each chicken breast as you're rolling them, that way you can make some Do that with each one. I usually take the little 'tenders' piece off to use it separately or use it for something else. Chicken braised with umeboshi, red shiso, laveder, onions and wine. 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. Prepare 2 tbsp of canola oil.
6. It's 1 tbsp of potato starch.

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. 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.

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..

The green variety produces more tender. The Bento Buster makes some yummy Umeboshi Plum, Shiso, & Chicken Spring Rolls. Remove the white string-like tendon from each chicken tender. My recipe (skewered chicken rolls) was a bit tricky to make (I am not a very meticulous or patient Your skewered chicken with umeboshi and shiso are absolutely beautiful. Translated: "Steamed Ume Shiso Chicken breast roll with a Toaster." I altered it slightly by omitting green onions and I used an oven instead of a toaster oven.