Recipe of Super Quick Homemade Chicken Tender Pickled Plum Shiso Toasted Nori Seaweed Rolls
Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Recipe of Homemade Chicken Tender Pickled Plum Shiso Toasted Nori Seaweed Rolls. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chicken Tender Pickled Plum Shiso Toasted Nori Seaweed Rolls, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Tender Pickled Plum Shiso Toasted Nori Seaweed Rolls delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Tender Pickled Plum Shiso Toasted Nori Seaweed Rolls is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few ingredients. You can have Chicken Tender Pickled Plum Shiso Toasted Nori Seaweed Rolls using 5 ingredients and 7 steps. Here is how you can achieve it.
I usually fry these, but I was making them for my mom and dad, so I used little oil, wrapped them in nori seaweed, and cooked them instead, and they turned out tasty. I might actually like these more.
Cook these over a low to medium heat.
If the heat is too low, then the nori seaweed will melt in the broth or the steam, so be careful.
This is also delicious made with chicken breast. For 2 servings. Recipe by Shampoo hat
Ingredients and spices that need to be Prepare to make Chicken Tender Pickled Plum Shiso Toasted Nori Seaweed Rolls:
- 6 Chicken tenders
- 2 tbsp Umeboshi paste
- 6 Shiso leaves
- 3 sheets Toasted nori seaweed
- 1/2 tbsp Vegetable oil
Instructions to make Chicken Tender Pickled Plum Shiso Toasted Nori Seaweed Rolls
- Remove the skin and sinews from the chicken tenders, open them up, and lightly stroke with the back of a knife to stretch it out and even out the thickness.
- Spread out kneaded pickled plum onto step 1, place the shiso leaves on top, and roll up from the side. The shiso leaves were small, so I used two for the one shown in the photo.
- This is what they should look like. Don't worry about the meat ripping in step 1 since they'll get wrapped up in nori seaweed. Just roll them up.
- Cut the nori seaweed to the size of the chicken tenders, and roll up step 3. I rolled these up in a cut half sheet of nori seaweed.
- Place the overlap facing downwards, and let sit for a while so that the nori seaweed closes up. The nori seaweed will shrink when toasted, so there is no need to wrap them tightly.
- Heat up oil in a frying pan, line up the rolls with the overlaps facing downwards, cover with a lid, and fry. Cook all the way through.
- Cut into bite-sized pieces and serve into plates. This is rather tasty with just the flavor of the kneaded pickled plum, but it is also tasty with grated ponzu sauce as well.
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