Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, umeboshi filled chikuwa topped with shiso leaves and sesame seeds. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook umeboshi filled chikuwa topped with shiso leaves and sesame seeds using 5 ingredients and 6 steps. Here is how you can achieve it.
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The ingredients needed to make Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds:
- Take 3 packages of 5 Chikuwa (cut in half vertically)
- Get 5 Umeboshi (finely chopped)
- Get 10 leaves Shiso leaves (finely cut)
- Get 1 White sesame seeds
- Get 1 tbsp Olive oil
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Steps to make Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds:
- Cut the chikuwa in half vertically. Finely chop the umeboshi and shiso leaves.
- Pack the finely chopped umeboshi into the chikuwa.
- Coat a pan with olive oil, and lightly fry the umeboshi-packed chikuwa over a low~medium heat for 5 minutes until golden brown.
- 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.
- This is how it should look.
- 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.
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