Mash the umeboshi with a spoon. Add a few drops of soy sauce. Slice the shiso leaves in half.
Top the pork belly with shiso and umeboshi as seen above. Wrap up from the edges.
Put in a microwave-proof dish, and cover with plastic wrap. Off it goes into the microwave. 3 minutes at 500 W! It's ready to eat when the meat is cooked enough.
Also try coating and deep-fry (Recipe ID: 2221714).
It's a perfect dish to pack into any gaps in your bento.
Story Behind this Recipe
I'm always rushing in the mornings when I'm preparing our lunchboxes, but I didn't want to depend on frozen food! That's how I came up with this recipe. It's colorful and pleasing to the eye. It turned out to be a life-saver recipe. Go one step further and deep-fry these rolls for a change.
The key is to add a few drops of soy sauce into the umeboshi. It adds flavor to the meat. Just add a few drops, or else it'll become too salty. The microwave time is an approximate. It depends on the microwave, so watch the meat and adjust the time.