Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, for bentos fried pork belly wraps with umeboshi and shiso leaves *ॣ∗. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
For Bentos Fried Pork Belly Wraps with Umeboshi and Shiso Leaves *ॣ∗ is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. For Bentos Fried Pork Belly Wraps with Umeboshi and Shiso Leaves *ॣ∗ is something that I’ve loved my whole life.
The pitted umeboshi was wrapped in thinly sliced pork belly and grilled. Pan fry the pork belly until it is fully cooked. If the pork belly is greasy, dab with paper towel to absorb the extra grease.
To get started with this recipe, we have to prepare a few ingredients. You can cook for bentos fried pork belly wraps with umeboshi and shiso leaves *ॣ∗ using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make For Bentos Fried Pork Belly Wraps with Umeboshi and Shiso Leaves *ॣ∗:
- Make ready Thinly sliced pork belly
- Make ready leaves Shiso leaves
- Make ready Umeboshi
- Get Soy sauce
- Take Plain flour
- Take Egg
- Make ready Panko
Umeboshi are pickled plums known for their bracing saltiness and acidity—they're so strong, they've been said to corrode aluminum lunch boxes. That intensity lends itself well to a number of handy uses. Pork, cheese, and shiso leaves are wrapped in shumai wrappers and cooked into small appetizer or lunch wraps for a quick and easy meal. I've tried rolling the ingredients together and wrapping them with some leftover shumai wrappers that I have on the fridge and steamed it in the microwave.
Instructions to make For Bentos Fried Pork Belly Wraps with Umeboshi and Shiso Leaves *ॣ∗:
- Mash the umeboshi with a spoon. Add a few drops of soy sauce Slice the shiso leaves in half.
- Top the pork belly with shiso and umeboshi as shown in the photo. Wrap up from the edges.
- Coat with the flour, beaten egg and panko in that order. Fry over medium heat until golden, and they are done.
- Enjoy with grated daikon radish for an even more refreshing dish. - - https://cookpad.com/us/recipes/151396-all-purpose-refreshing-yuzu-grated-daikon-sauce
Umeboshi is sour pickled plum and has been eaten for over a thousand years in Japan. Ripened plums are marinaded with salt, sun-dried, and preserved for a couple of months to develop the flavor. Initially, the preserved plums are actually yellow, not the familiar red you typically see Umeboshi. Shiso (or shiso leaves or perilla) looks like this. It's a popular Japanese herb used in many Japanese cooking recipes.
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