Chicken tender rolls (shiso leaves + umeboshi)

Name: Chicken tender rolls (shiso leaves + umeboshi)
Yield: 12 rolls
Cuisine: American
Ingredients: 12 chicken tender; 12 shiso leaves (or if big, you can use 6 leaves and cut in half); 6-7 umeboshi; 2 tbsp sake; 2 tbsp canola oil; 1 tbsp potato starch

Japanese cooking with Makiko @cook_12422096

Los Gatos, CA

Great with shochu or sake!!!

Japanese cooking with Makiko @cook_12422096

Los Gatos, CA

Great with shochu or sake!!!

Saved

Ingredients

12 rolls

12chicken tender
12shiso leaves (or if big, you can use 6 leaves and cut in half)
6-7umeboshi
2 tbspsake
2 tbspcanola oil
1 tbsppotato starch

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Steps

1

Pound chicken tender to make them thinner. (You can use cling wrap or similar product if you like.)
2

Remove umeboshi meat and mash them. Cut off stem off of shiso leaves and cut in half if necessary.
3

Sprinkle sake and a inch of salt over chicken tender. Place a piece of shiso leave and mashed umeboshi over a piece of chicken tender.
4

Roll up and and seal with a tooth pick.
5

Sprinkle potato starch over rolled chicken tender.
6

Heat canola oil in a pan. Once heated, place chicken tender (the bottom part) and lower heat to medium. Start rolling and cook about for 3 minutes until all the the surface gets brown crispy (but not the top part).
7

Place a lid, and cook for another 5 minutes or so on low/medium heat until chicken is throughly cooked.