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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, spring rolls (shiso + umeboshi + sea weed). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Spring rolls (shiso + umeboshi + sea weed) is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Spring rolls (shiso + umeboshi + sea weed) is something that I’ve loved my entire life. They’re fine and they look wonderful.

The Bento Buster makes some yummy Umeboshi Plum, Shiso, & Chicken Spring Rolls. Red shiso or perilla leaves give color and flavor to the umeboshi. Wash them, take off any tough stems, sprinkle with a little salt and massage the leaves with your hands until they are limp. Umeboshi and Ume plum products are a rich part of Asian culture.

To begin with this recipe, we must first prepare a few components. You can cook spring rolls (shiso + umeboshi + sea weed) using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Spring rolls (shiso + umeboshi + sea weed):
  1. Take 1 lb chicken tender
  2. Make ready 1 tbsp sake
  3. Make ready 10 spring roll wrappers
  4. Prepare 10 umeboshi
  5. Take 10 shiso leaves
  6. Get 5 sushi nori
  7. Take 1 tsp potato starch
  8. Take Canola oil
  9. Make ready Soy sauce (if desired)

Shiso (or shiso leaves or perilla) looks like this. It's a popular Japanese herb used in many Japanese cooking recipes. 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.

Instructions to make Spring rolls (shiso + umeboshi + sea weed):
  1. Remove strings of chicken tender. Add sake to boiling water and boil chicken tender until cooked. (approx. 5 minutes on medium heat)
  2. Cool chicken in icy water. Once cooled, take them out of water and remove extra water.
  3. Break chicken into small pieces.
  4. Cut sushi nori into half. Remove pits from umeboshi and mash them. Wash shiso leaves and remove extra water.
  5. 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.
  6. 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!!)
  7. 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. If iced tea and lemonade is an Arnold Palmer, then this shiso limeade is a Ryo Ishikawa. It's not until you mix the limeade into the purple shiso tea that it turns bright pink, just like the pH tests you did in elementary school with red. Our Chinese spring roll recipe and tangy dipping sauce tastes just like the spring rolls you'd find at dim sum restaurants.

So that’s going to wrap this up with this special food spring rolls (shiso + umeboshi + sea weed) recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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