Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, for bentos fried pork belly wraps with umeboshi and shiso leaves *ॣ∗. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
For Bentos Fried Pork Belly Wraps with Umeboshi and Shiso Leaves *ॣ∗ is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. For Bentos Fried Pork Belly Wraps with Umeboshi and Shiso Leaves *ॣ∗ is something which I’ve loved my whole life. They’re fine and they look wonderful.
The pitted umeboshi was wrapped in thinly sliced pork belly and grilled. Pan fry the pork belly until it is fully cooked. If the pork belly is greasy, dab with paper towel to absorb the extra grease.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have for bentos fried pork belly wraps with umeboshi and shiso leaves *ॣ∗ using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make For Bentos Fried Pork Belly Wraps with Umeboshi and Shiso Leaves *ॣ∗:
- Take Thinly sliced pork belly
- Take leaves Shiso leaves
- Make ready Umeboshi
- Get Soy sauce
- Take Plain flour
- Make ready Egg
- Prepare Panko
Umeboshi are pickled plums known for their bracing saltiness and acidity—they're so strong, they've been said to corrode aluminum lunch boxes. That intensity lends itself well to a number of handy uses. Pork, cheese, and shiso leaves are wrapped in shumai wrappers and cooked into small appetizer or lunch wraps for a quick and easy meal. I've tried rolling the ingredients together and wrapping them with some leftover shumai wrappers that I have on the fridge and steamed it in the microwave.
Instructions to make For Bentos Fried Pork Belly Wraps with Umeboshi and Shiso Leaves *ॣ∗:
- Mash the umeboshi with a spoon. Add a few drops of soy sauce Slice the shiso leaves in half.
- Top the pork belly with shiso and umeboshi as shown in the photo. Wrap up from the edges.
- Coat with the flour, beaten egg and panko in that order. Fry over medium heat until golden, and they are done.
- Enjoy with grated daikon radish for an even more refreshing dish. - - https://cookpad.com/us/recipes/151396-all-purpose-refreshing-yuzu-grated-daikon-sauce
Umeboshi is sour pickled plum and has been eaten for over a thousand years in Japan. Ripened plums are marinaded with salt, sun-dried, and preserved for a couple of months to develop the flavor. Initially, the preserved plums are actually yellow, not the familiar red you typically see Umeboshi. Shiso (or shiso leaves or perilla) looks like this. It's a popular Japanese herb used in many Japanese cooking recipes.
So that’s going to wrap it up for this special food for bentos fried pork belly wraps with umeboshi and shiso leaves *ॣ∗ recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
