How to Make Thomas Keller Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, umeboshi filled chikuwa topped with shiso leaves and sesame seeds. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have 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. Prepare of 5 Chikuwa (cut in half vertically)
2. Make ready Umeboshi (finely chopped)
3. Make ready leaves Shiso leaves (finely cut)
4. Get White sesame seeds
5. Make ready Olive oil

Instructions 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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