Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds
Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, umeboshi filled chikuwa topped with shiso leaves and sesame seeds. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have umeboshi filled chikuwa topped with shiso leaves and sesame seeds using 5 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds:
  1. Get 3 packages of 5 Chikuwa (cut in half vertically)
  2. Make ready 5 Umeboshi (finely chopped)
  3. Make ready 10 leaves Shiso leaves (finely cut)
  4. Make ready 1 White sesame seeds
  5. Take 1 tbsp Olive oil
Steps to make Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds:
  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.

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