Umeboshi Filled Chikuwa Topped with Shiso Leaves and Sesame Seeds

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

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


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.

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.