Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, refreshing chikuwa rolls with umeboshi and shiso leaves. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Refreshing Chikuwa Rolls with Umeboshi and Shiso Leaves is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Refreshing Chikuwa Rolls with Umeboshi and Shiso Leaves is something that I’ve loved my whole life. They’re fine and they look wonderful.
It's a simple maki roll with two fillings; umeboshi pickled plums and fresh shiso leaves. The saltiness of the plum contrasts nicely with the freshness of the shiso. A healthy, easy, and delicious sushi combination: shiso leaves and umeboshi plums.
To begin with this recipe, we have to prepare a few components. You can have refreshing chikuwa rolls with umeboshi and shiso leaves using 3 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Refreshing Chikuwa Rolls with Umeboshi and Shiso Leaves:
- Make ready 5 Chikuwa
- Take 3 large Umeboshi
- Make ready 5 Shiso leaves
It's a popular Japanese herb used in many Japanese cooking recipes. We usually serve umeboshi with rice or in Rice Balls (Onigiri). Shiso and umeboshi go well together and they are the key ingredients for creating the delicate and refreshing. Umeboshi are pickled plums, found in jars in most Japanese homes.
Instructions to make Refreshing Chikuwa Rolls with Umeboshi and Shiso Leaves:
- Cut the shiso leaves in half along the stem in the middle.
- Remove the pits from the umeboshi, and mince with a knife.
- Cut the chikuwa lengthwise, and make crisscross lattice pattern of cuts inside.
- Place the browned side of the chikuwa up, place the shiso leaf, and put the minced umeboshi close to you.
- Roll it up from the side close to you. Please be careful while rolling it up so that the umeboshi won't come out. Secure with a toothpick, and you're done.
My grandparents had an ume (plum) tree in their garden and made their own pickles. I love to use umeboshi in sushi as they have a very sour taste that works well with other ingredients, such as cucumber and aromatic shiso leaves. Shiso leaf is the Japanese name for perilla leaf, a perennial herb in the mint family. 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 Like most leafy herbs, I find it is best used raw, the leaves whole or chiffonaded. Make spring rolls with shiso and mushrooms.
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