Spring rolls (shiso + umeboshi + sea weed). The Bento Buster makes some yummy Umeboshi Plum, Shiso, & Chicken Spring Rolls. Homemade umeboshi is so much more delicious than store bought, so they are worth the effort. Umeboshi, Japanese salted plums, are a delicacy often enjoyed with rice.

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 We did find shiso seeds in a deserted gardening section on the very top floor of a Tokyo department store, and I planted them in a pot outside my. I've been using Ume Shiso as a condiment since I was a child. Tart and salty, and a beautiful colour. You can have Spring rolls (shiso + umeboshi + sea weed) using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Spring rolls (shiso + umeboshi + sea weed)

Prepare 1 lb of chicken tender.
It's 1 tbsp of sake.
Prepare 10 of spring roll wrappers.
It's 10 of umeboshi.
It's 10 of shiso leaves.
It's 5 of sushi nori.
Prepare 1 tsp of potato starch.
It's of Canola oil.
Prepare of Soy sauce (if desired).

It is the juice from the pickling of umeboshi, salt-pickled plums, and is popular in Japan. This tart, tangy seasoning adds a refreshing zest to salad dressings, cooked vegetables and spreads. This tart, tangy seasoning adds a refreshing zest to salad dressings, cooked vegetables and spreads. Use in place of vinegar, but remember that due to its inherent saltiness, any salt in the recipe will need to be reduced or eliminated.

Spring rolls (shiso + umeboshi + sea weed) step by step

Remove strings of chicken tender. Add sake to boiling water and boil chicken tender until cooked. (approx. 5 minutes on medium heat).
Cool chicken in icy water. Once cooled, take them out of water and remove extra water..
Break chicken into small pieces..
Cut sushi nori into half. Remove pits from umeboshi and mash them. Wash shiso leaves and remove extra water..
Place sushi nori, shiso leave and umeboshi and chicken over spring roll wrapper and wrap them as directed on package. Seal the very end. *Add potato starch in 1 tbsp (extra amount) water and mix well. Use this as glue..
Add oil into a pan, deep enough to fry one side of spring rolls. Heat to 356F. Fry spring rolls until both sides get crispy. (Be careful not to cook too long. This happens very quickly!!).
Serve and enjoy while still hot!! Dip in soy sauce if desired..

To make umeboshi is somewhat of an art form, and, unfortunately, not something it appears I'll be able to tackle at home. Good umeboshi will keep for years, and some say that aging them further improves the quality and flavor. Umeboshi plum, shiso leaves, umeboshi vinegar, sea salt, beets, cayenne pepper, water. Added it to some fresh spring rolls I made and gave it a wonderful flavor. Looking forward to trying it in other recipes.