Recipe of Speedy Chicken Tender Pickled Plum Shiso Toasted Nori Seaweed Rolls

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. Place the flavored nori seaweed on top of the shiso leaves. The nori may stick out a bit, depending on the width of the chicken.

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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. Place the flavored nori seaweed on top of the shiso leaves. The nori may stick out a bit, depending on the width of the chicken.

To begin with this particular recipe, we must prepare a few components. You can have chicken tender pickled plum shiso toasted nori seaweed rolls using 5 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Tender Pickled Plum Shiso Toasted Nori Seaweed Rolls:

Get 6 of Chicken tenders.
Prepare 2 tbsp of Umeboshi paste.
Make ready 6 of Shiso leaves.
Take 3 of sheets Toasted nori seaweed.
Prepare 1/2 tbsp of Vegetable oil.

Popular seasoning for hand roll sushi in Japan. It's supposed to be a paste version of ume boshi (pickled plum) and shiso leaf. When I go to yakitori places, I always order chicken breast with plum. Most sushi restaurants don't bother with this technique because of the extra time it takes to make sushi rolls, that's why only the very best sushi restaurants will toast their own nori, the very best being Michelin star restaurants.

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..

Another consideration is prepping the nori. Nori needs to be toasted before being used for sushi. Eat the rolls immediately after preparing so that the nori doesn't have time to absorb water. I was frying a second batch of Korean fried chicken late at night in what was only the second time I've ever. Umeboshi, Japanese salted plums, are a delicacy often enjoyed with rice.

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