Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks

I thought up a new way to use my freshly pickled umeboshi from this year.I suggest using a thick chikuwa since they give a nice texture. Recipe by Snow*Love

I made this from what I had in my refrigerator. It was so good I thought I would share the recipe.The sandwich is delicious as is, but you can add ponzu or gelée sauce to it as you like for a different flavour.Instead of bacon, try ham or wiener sausages. You can use different ingredients.You can use melting sliced cheese instead of shredded cheese if you prefer. Recipe by EnjoyKitchen.

My husband is currently on a low-carb diet, at least for dinner! He mutters "I want to east pasta..." every day, so I made this pasta-like dish using things I had in my sparsely stocked refrigerator, and it loved it. So I made it into a recipe.Be sure to stir fry the shirataki noodles to eliminate the odor. Getting rid of the moisture will also make the butter cling to the noodles better.The mentaiko will splatter quite a bit, so be careful not to burn yourself!Adjust the amount of mentaiko to taste.The shiso and green onions are the garnish, so you can omit them if you like. Recipe by Su-ji-&jiru

So simple, so juicy, so delicious!Yakitori literally means, "grilled chicken." But, also refers to any skewered foods in general. Yakitori is also made with bite sized pieces of chicken meat, chicken skin, chicken offal - like chicken livers, cartilage or gizzards. Or, other meats and vegetables skewered on soaked bamboo scewers. AKA, "Kushi." It's also always grilled over binchōtan charcoal.Unfortunately, my small Yakatori Grill is currently being refurbished and my students were forced to cook them on my gas grill this evening. Just know that binchōtan charcoal under a traditional Yakitori Grill absolutely makes this dish flavor wise. You can find all of these ingredients, including the grill, at your local Asian market.

I've been making this for a while now. Just give it a sprinkle of Krazy Salt!I guess the key would be to shallow-fry until it's crispy? Don't flip it over repeatedly. Oh, and don't let it burn! Top with some grated cheese if you'd like. If you're worried about burning it, season it with salt and pepper after it's fried! Recipe by Silvy1978

I tried to recreate the grilled chicken gizzards with black pepper from 7-Eleven! You can also freeze them! When served, they become a hot commodity at the table (lol). Ranked #1 in search results.The origin of this recipeI love 7-Eleven's grilled chicken gizzards with black pepper so much that I tried to mimic them by looking at the ingredients! They are very delicious! Of course, they are also perfect as a snack with drinks!

I wanted to have a written record of our family recipe for dip, so I uploaded it here together with a recipe for gyoza skin sticks.The leftover skin can be eaten too. When it cools down a bit it has a pie crust like texture, which is addictive.Please adjust the seasoning with the amount of soup stock granules you add.Microwave the cream cheese if needed for 10 seconds to soften it.Finely chop the onion and green onion if you prefer. For 1 to 2 servings. Recipe by Emimafin

My mother used to cook for my bento box when I was a high school student. It reminds me of my school days.

I wanted to recreate the dish I had at a certain famous Spanish restaurant.You don't need the anchovy, but it does make the dish more delicious.To pre-treat frozen shrimp, bring salted water to a boil in a pan, put in the shrimp, and drain after 10 seconds. Pat dry. This way they won't smell fishy and will be tastier. Don't overcook. For 2 servings. Recipe by mimiphone

I wanted to make the most out of Chinese cabbage that's often left over from hot pot made the night before, so I made this easy dish.Since the cheese is so rich, I think it's best to use a larger amount of wasabi for the bite. The amount of time it takes to cook the pork will depend on your microwave, so pay attention while it's cooking. Recipe by Necchan

I created an Italian style maguro (lean tuna) recipe for a special occasion.I removed the seeds from the vegetables for a prettier finish.Arrange on plates just before serving. Recipe by Tsundora

I whipped this up using seasonings I had on hand, and deep fried them!! When making gyoza dumplings, I always end up with either leftover gyoza skins or the filling. This appetizer goes great with beer!!Be sure to taste the filling before filling in the gyoza skins. If the filling is well seasoned and delicious as-is, you won't need any sauce to go with it. I usually season the filling with "Red Robin" brand seasoning, "Salad Elegance" brand seasoning (I used this to season my pasta salad too), or curry powder. Recipe by Genki jirushi shufu no moto

Since the seared dishes served at conveyor belt sushi restaurants are so tasty, I made my own homemade version as a drinking appetizer.It's ready to eat when the cheese is slightly burned. I use whatever sashimi is cheap. I like it with wasabi and soy sauce but you could also season it with salt and pepper. For 3 servings. Recipe by Hibaasan

I made an assortment plate so I could enjoy a lot of chilled vegetables.Drain the vegetables well before arranging them on the plate. Recipe by HaradaKiTN

This is our family's regular dish.-If the umeboshi is popping out, the chicken will spit when it's being fried. To prevent this, make sure to press it down and dredge well.-The chicken won't cook thoroughly if the oil is too hot. So, make sure it's just the right temperature. Recipe by Yuuyuu0221

I was becoming concerned about my family and my own weight, so I thought of a healthy dish using parchment paper I received as a recipe tester. This is a dish that can be made without oil and is soy sauce-flavored to the parchment paper and the microwave.Chicken tenders and non-oil cooking for a healthy dish. Recipe by Kurinika kitchen

You can make a lot with inexpensive chicken breast. The aroma of shiso makes this tempura surprisingly refreshing. Over 300 people have made this recipe. Thank you! This recipe's origin: I saw something similar on a cooking show a long time ago (I think it was with chicken tenders, but I tried it with affordable breast meat) and my daughter loved it. It became a family staple. We eat it with just salt, but you can squeeze lemon or sprinkle sansho pepper. Mixing ume or myoga into the batter is also delicious.

Featured on 6/7/2014! Enjoy authentic yakitori easily at home with a refreshing umeboshi sauce. The origin of this recipe: I wanted to enjoy chicken skewers like those from a yakitori restaurant.

I was inspired by Nagoya's speciality Ten-musu.Smaller pieces of chicken karaage are easier to shape.You can use nori seaweed instead of shiso leaves. For 2 servings ( making 4). Recipe by Karun

I made this sauce for swordfish and it turned out really delicious, so I decided to try it with chicken. It was so tasty that I also added my favorite avocado.※ I used an umeboshi that was lightly salted and sweet. Be careful about the salt content if you use a heavily salted umeboshi.The umeboshi fruit will stick to the frying pan, but since it adds an accented flavor, add it to the dish. Recipe by Ayumeshi

This is a healthy and easy dish made by wrapping chicken, umeboshi, shiso leaves, and cheese in gyoza wrappers and pan-frying them until crispy. The inspiration for this recipe came from my recent obsession with umeboshi. I tried combining it with healthy chicken, and it turned out delicious!

The chicken tempura I had at an udon shop was so delicious, and nicely seasoned with salt...I deep fried them together with my favorite shiso leaves.■ The key is in cutting the chicken breast meat.■ For small chicken breast cuts, be sure to reduce the amount of salt. ■ For even more tender breast meat, let the chicken soak in plenty of sake overnight. Recipe by Anchomai

I love the combination of chicken, umeboshi and shiso leaves, so I thought up an easy recipe that uses all three.I use pretty sour umeboshi, so if you have sweet umeboshi use less mirin.In Step 2, if you want to make it more sour, add more umeboshi, and if you want it sweeter add more mirin.If you add more shiso leaves than called for in the recipe it will become even more aromatic, so I recommend it. Recipe by Milis

This is an adaptation of a pasta dish using Kishu umeboshi with chicken tenders and kombu broth. The flavor is a bit different, but it's still a delicious, light pasta dish ♡Toss quickly once you add the pasta to prevent it from drying out! At the restaurant, they serve this with steamed chicken tenders, but I stir-fried them instead to add richness and to save time. Recipe by LazyHata

I came up with a light-tasting dish that was easy and quick to prepare.You can also eat the vegetables placed under the chicken as it soaks up the broth. Recipe by Tanshin funin no ryourinin

This is a good way to use up shiso leaves. The garlic-soy sauce flavor is quite addictive!The key is to steam-fry the chicken! Don't forget the resting period at the end, too.I recommend using low-salt, slightly sweet umeboshi plums. Recipe by smooth

My children loves this. It's a dish that you can eat even if you don't have much of an appetite.By cooking the meat thoroughly before you put the soy sauce and umeboshi, it helps tenderize the meat. Recipe by Yumepokko

I created this as a drinking appetizer for cherry blossom viewing!Deep-frying for a while at low temperature helps them keep their crispy texture even after they've cooled down!The key is to close up the wrappers completely with the katakuriko and water mixture so that the filling won't come out. Recipe by Kirakira

When I made this dish from my native Kyushu for my husband from Kansai for the first time, it became his favorite home-cooked item; I improved the taste by making it even juicier with shio-koji. For 2 servings. Recipe by Hotochan mama

This is the recipe that is the basis for "Chicken Tender and Cucumber Shira-ae with Umeboshi Flavor". I didn't think it was worth posting as a separate recipe, but putting it in one recipe made it too long so I separated the recipe.I used honey marinated umeboshi that weigh about 15 g with the pits (the same ones I used forto make "Chicken Tender and Cucumber Shira-ae with Umeboshi Flavor"). Adjust the amount to your taste.This is delicious with the addition of julienned green shiso leaves mixed in or topped as a garnish. Recipe by Sabumochi