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Sasami Ume Shiso Roll Tatsuta-age

Coût $8, économiser $12

Source: Recommended by CookPal

  • 20 Min
  • 2 Portions
  • $8

INGRÉDIENTS

  • Main

    • 🍗 200g chicken tenderloin
    • 8 shiso leaves
    • 1 tbsp ume paste

  • Coating

    • 2 tbsp potato starch

  • Cooking Oil

    • Enough salad oil for frying

  • Seasoning

    • 🧂 1/2 tbsp soy sauce
    • 1/2 tsp grated ginger

ÉTAPES

1

Trim the stems off the shiso leaves.

2

Mix chicken tenderloin with soy sauce and grated ginger in a bowl. Let it sit for 5 minutes, then pat dry with a paper towel.

3

Place one tenderloin on a cutting board, cover with plastic wrap, and flatten it using the heel of your hand. Spread 2 shiso leaves and 1/4 of the ume paste on top, then roll tightly. Repeat for all tenderloins.

4

Coat the rolled chicken evenly with potato starch.

5

Heat salad oil to 170°C in a pot. Fry the chicken rolls for 2 minutes until golden brown, then flip and fry for another 2–3 minutes until cooked through.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 25g
    Protéines
  • 10g
    Glucides
  • 10g
    Graisses

💡 Astuces

Serve with a side of fresh salad or rice for a complete meal.Use a thermometer to monitor oil temperature for perfect frying.This dish pairs well with sake or light beer.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.