For Bentos Fried Pork Belly Wraps with Umeboshi and Shiso Leaves *ॣ∗
For Bentos Fried Pork Belly Wraps with Umeboshi and Shiso Leaves *ॣ∗

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, for bentos fried pork belly wraps with umeboshi and shiso leaves *ॣ∗. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

For Bentos Fried Pork Belly Wraps with Umeboshi and Shiso Leaves *ॣ∗ is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. For Bentos Fried Pork Belly Wraps with Umeboshi and Shiso Leaves *ॣ∗ is something that I have loved my entire life. They are fine and they look wonderful.

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 begin with this particular 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 cook it.

The ingredients needed to make For Bentos Fried Pork Belly Wraps with Umeboshi and Shiso Leaves *ॣ∗:
  1. Take 250 grams Thinly sliced pork belly
  2. Make ready 10 leaves Shiso leaves
  3. Take 5 Umeboshi
  4. Make ready 1 Soy sauce
  5. Take 1 Plain flour
  6. Get 1/2 Egg
  7. Prepare 1 Panko

Shiso comes in green or purple leaves with a slightly prickly texture and pointy, jagged edges, and it has a unique and vibrant taste that I could describe Like most leafy herbs, I find it is best used raw, the leaves whole or chiffonaded. The green variety produces more tender and more flavorful leaves. Shiso (or shiso leaves or perilla) looks like this. It's a popular Japanese herb used in many Japanese cooking recipes.

Steps to make For Bentos Fried Pork Belly Wraps with Umeboshi and Shiso Leaves *ॣ∗:
  1. Mash the umeboshi with a spoon. Add a few drops of soy sauce Slice the shiso leaves in half.
  2. Top the pork belly with shiso and umeboshi as shown in the photo. Wrap up from the edges.
  3. Coat with the flour, beaten egg and panko in that order. Fry over medium heat until golden, and they are done.
  4. Enjoy with grated daikon radish for an even more refreshing dish.

https://cookpad.com/us/recipes/151396-all-purpose-refreshing-yuzu-grated-daikon-sauce

We usually serve umeboshi with rice or in Rice Balls (Onigiri). Shiso and umeboshi go well together and they are the key ingredients for creating the delicate and refreshing. A couple of slices of nori seaweed to wrap the onigiri. One reason you often see Umeboshi salted plum on plain rice is not to make it look like the Japanese flag. If you like it please rate and leave comments below.

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