Pan Fried Sardines with Umeboshi and Shiso leaves
Pan Fried Sardines with Umeboshi and Shiso leaves

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, pan fried sardines with umeboshi and shiso leaves. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Pan Fried Sardines with Umeboshi and Shiso leaves is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Pan Fried Sardines with Umeboshi and Shiso leaves is something that I’ve loved my whole life.

Japans Shiso Leaf * anti-inflammatory wonder. The canned sardines are coated in cornmeal and fried up in minutes for a delicious appetizer. Pan-Fried Sardines. this link is to an external site that may or may not meet accessibility guidelines.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook pan fried sardines with umeboshi and shiso leaves using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Pan Fried Sardines with Umeboshi and Shiso leaves:
  1. Take 6 small Sardines
  2. Make ready 6 Shiso leaves
  3. Prepare 2 Umeboshi
  4. Prepare 1 dash Salt and pepper
  5. Take 1 Plain flour
  6. Take 1 Beaten egg
  7. Take 1 Panko
  8. Take 3 tbsp Oil

Finally, granish with the momiji leaves and the. Shiso leaves have a unique herbaceous quality to them. Sometimes described as citrusy, minty, or having notes of basil, anise, or cinnamon, shisho Shisho leaves can be reddish-purple or green. The reddish variety is typically used to color umemboshi (Japanese pickled plums), a common onigiri filling.

Steps to make Pan Fried Sardines with Umeboshi and Shiso leaves:
  1. Break off the heads by hand, and remove the innards. Butterfly the sardines by hand, and remove the backbones. Alternately you can cut off the heads, and remove the innards using a knife. Season evenly with salt and pepper.
  2. Remove the pits from the umeboshi, and mince with a knife to make a paste.
  3. Place the shiso leaves on top of the sardines.
  4. Spread the Step 2 umeboshi paste on top.
  5. Fold in half.
  6. Coat with first with flour, then the beaten egg, and finish with the panko.
  7. Pour oil into a frying pan, and fry both sides until golden brown.

Fry the leaves in a tempura batter. ~ Make shiso oil to drizzle over gazpacho. ~ Make shiso pesto for pasta. ~ Make pan-fried shiso & tofu "sandwiches". ~ Make spring rolls with shiso and mushrooms. Make a pan-fried roulade of chicken stuffed with chopped umeboshi and shiso. ~ Red shiso or perilla leaves give color and flavor to the umeboshi. You can make umeboshi without the red shiso leaves. This results in light brown umeboshi and an almost clear ume vinegar. I hope you have enjoyed this how-to of a very traditional Japanese preserved food!

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