Take the pit out of the umeboshi and mince the flesh. Finely chop the shiso leaves.
Put the boiled adzuki beans, umeboshi and A ingredients (sugar, powdered kanten) in a saucepan and mix together. Cook over low heat, stirring constantly.
It will become thick after 3-5 minutes. Remove from heat before it becomes too thick and stir in the finely chopped shiso leaves.
Let cool, and the "Plum Shiso Bean Paste" is done. Put in as many shiso leaves as you like.
Sandwich the filling between crackers and that's it Garnish with more shiso leaves...
Variation 1: Spread with butter for an anko butter sandwich.
Variation 2: Spread with cream cheese for an anko cheese sandwich.
These are the crackers I used this time.
Story Behind this Recipe
A Japanese style snack made with crackers sandwiched with adzuki bean paste, shiso leaves and pickled plums. I came up with these while eating Monaka (bean jam wafers).
Instead of sandwiching the crackers, you can top them with the bean paste to make canapes.Use as many shiso leaves as you like, but if you use too many, it may taste bitter. You can make it without adding the powdered kanten in Step 2, but it holds together better if you put it in.