How to Prepare Favorite Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, umeboshi filled chikuwa topped with shiso leaves and sesame seeds. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds is something which I’ve loved my whole life.

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

The ingredients needed to make Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds:

1. Make ready 3 packages of 5 Chikuwa (cut in half vertically)
2. Get 5 Umeboshi (finely chopped)
3. Get 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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