Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds.
Hey everyone, it is Jim, welcome to our recipe site. Today, we're going to prepare a distinctive dish, umeboshi filled chikuwa topped with shiso leaves and sesame seeds. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds is one of the most favored of current trending meals in the world. It's easy, it's fast, it tastes delicious. It's appreciated by millions daily. They're nice and they look wonderful. Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have umeboshi filled chikuwa topped with shiso leaves and sesame seeds using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds:
- {Take 3 packages of of 5 Chikuwa (cut in half vertically).
- {Prepare 5 of Umeboshi (finely chopped).
- {Take 10 of leaves Shiso leaves (finely cut).
- {Prepare 1 of White sesame seeds.
- {Get 1 tbsp of Olive oil.
Instructions to make Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds:
- Cut the chikuwa in half vertically. Finely chop the umeboshi and shiso leaves..
- Pack the finely chopped umeboshi into the chikuwa..
- Coat a pan with olive oil, and lightly fry the umeboshi-packed chikuwa over a low~medium heat for 5 minutes until golden brown..
- Arrange the chikuwa on a plate, and scatter finely chopped shiso leaves on top. Scatter white sesame on top of that, and it is done..
- This is how it should look..
- When I only had some 18% salt content umeboshi, it turned out really delicious when I added in a bit of mirin when cooking. I recommend trying this too..
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