Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds

Name: Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds
Yield: 4 servings
Cuisine: American
Ingredients: 3 packages of 5 Chikuwa (cut in half vertically); 5 Umeboshi (finely chopped); 10 leaves Shiso leaves (finely cut); 1 White sesame seeds; 1 tbsp Olive oil

cookpad.japan @cookpad_jp

I thought up a refreshing side dish that can be made with just chikuwa and a few other ingredients, and that can be used as a beer snack or for guests.

You just pack umeboshi into chikuwa and top it with minced shiso leaves and sesame, it also tastes delicious without any additional seasoning.

You don't need to use seasoning.
I think this looks even more beautiful when arranged onto a Japanese-style dish. I think you can make enough for 4 people in about 15 minutes. You can also use other oil aside from olive oil if you so desire. For 4 servings; cooks in about 15 minutes. Recipe by teiiiiiiir

I thought up a refreshing side dish that can be made with just chikuwa and a few other ingredients, and that can be used as a beer snack or for guests.

You just pack umeboshi into chikuwa and top it with minced shiso leaves and sesame, it also tastes delicious without any additional seasoning.

cookpad.japan @cookpad_jp

I thought up a refreshing side dish that can be made with just chikuwa and a few other ingredients, and that can be used as a beer snack or for guests.

You just pack umeboshi into chikuwa and top it with minced shiso leaves and sesame, it also tastes delicious without any additional seasoning.

I thought up a refreshing side dish that can be made with just chikuwa and a few other ingredients, and that can be used as a beer snack or for guests.

You just pack umeboshi into chikuwa and top it with minced shiso leaves and sesame, it also tastes delicious without any additional seasoning.

Saved

Ingredients

4 servings

3 packagesof 5 Chikuwa (cut in half vertically)
5Umeboshi (finely chopped)
10leaves Shiso leaves (finely cut)
1White sesame seeds
1 tbspOlive oil

Saved

Steps

1

Cut the chikuwa in half vertically. Finely chop the umeboshi and shiso leaves.
2

Pack the finely chopped umeboshi into the chikuwa.
3

Coat a pan with olive oil, and lightly fry the umeboshi-packed chikuwa over a low~medium heat for 5 minutes until golden brown.
4

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.
5

This is how it should look.
6

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.