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Umeboshi Filled Chikuwa Topped With Shiso Leaves And Sesame Seeds Recipe

Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds Recipe
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Serving : 4
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Prepare the ingredients before making Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds in your home. Then, follow these steps below to serve Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds for your family or friends.

Ingredients: Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds

  • 3 packages of 5 Chikuwa (cut in half vertically)
  • 5 Umeboshi (finely chopped)
  • 10 leaves Shiso leaves (finely cut)
  • 1 White sesame seeds
  • 1 tbsp Olive oil

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

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds in your home by yourself.

    Step 1
  • Cut the chikuwa in half vertically. Finely chop the umeboshi and shiso leaves.
  • Step 2
  • Pack the finely chopped umeboshi into the chikuwa.
  • Step 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.
  • Step 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.
  • Step 5
  • This is how it should look.
  • Step 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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