Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds
I stuffed chikuwa with umeboshi plums, and topped with shiso leaves and sesame. This has a refreshingly delicious flavor, so you can use it as a beer snack or for guests in addition to enjoying it as a side dish.
Ingredients: 4 servings; cooks in about 15 minutes
Cut the chikuwa in half vertically. Finely chop the umeboshi and shiso leaves.
Pack the finely chopped umeboshi into the chikuwa.
Coat a pan with olive oil, and lightly fry the umeboshi-packed chikuwa over a low~medium heat for 5 minutes until golden brown.
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.
This is how it should look.
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.
Story Behind this Recipe
I thought up a refreshing side dish that can be made with just chikuwa and a few other ingredients, and that can be used as a beer snack or for guests.
You just pack umeboshi into chikuwa and top it with minced shiso leaves and sesame, it also tastes delicious without any additional seasoning.
You don't need to use seasoning. I think this looks even more beautiful when arranged onto a Japanese-style dish. I think you can make enough for 4 people in about 15 minutes. You can also use other oil aside from olive oil if you so desire.