Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, umeboshi, shiso leaves, and cheese pork cutlets. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Umeboshi, Shiso Leaves, and Cheese Pork Cutlets is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Umeboshi, Shiso Leaves, and Cheese Pork Cutlets is something which I’ve loved my entire life. They are fine and they look wonderful.
Shiso perilla leaves are largely either green or purple, with some leaves being flat and some crinkled. This is our family recipe for shiso-pork rolls! Use melting type or non-melting type cheese, whichever you prefer.
To begin with this recipe, we must first prepare a few components. You can have umeboshi, shiso leaves, and cheese pork cutlets using 5 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Umeboshi, Shiso Leaves, and Cheese Pork Cutlets:
- Prepare 2 slice Pork cutlets for tonkatsu
- Prepare 1 to 3 Umeboshi
- Prepare 2 to 4 leaves Shiso leaves
- Take 2 slice Sliced cheese
- Make ready 1 Cabbage, mizuna
Sandwich the shiso leaves and cheese between the pork slices. Umeboshi (pickled plum) is often pickled with red shiso leaves. Serving umeboshi with a little green shiso and ponzu will get all the aromatics you can. Red shiso leaves traditionally used to dye pickled ume (Japanese apricots or plums).
Steps to make Umeboshi, Shiso Leaves, and Cheese Pork Cutlets:
- Butterfly the pork cutlets - cut in half in the middle and open them out. Spread chopped umeboshi paste, top with a shiso leaf and slices of cheese. Close up the cutlets by folding the other half over the fillings.
- Season with salt and pepper, and coat with flour, beaten egg, and panko.
- Heat a generous amount of oil in a pan, and deep fry the cutlets until golden brown. Plate shredded cabbage and mizuna, put the sliced pork cutlets on top, and serve.
To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork. Shiso (or shiso leaves or perilla) looks like this. It's a popular Japanese herb used in many Japanese cooking recipes. It's usually garnished on top of food or mixed Shiso and umeboshi go well together and they are the key ingredients for creating the delicate and refreshing flavor for today's pasta. I would like to make umeboshi makizushi, but I don't have access to shiso leaf which is traditionally paired with the umeboshi.
So that’s going to wrap it up for this special food umeboshi, shiso leaves, and cheese pork cutlets recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
