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For Bentos Fried Pork Belly Wraps with Umeboshi and Shiso Leaves *ॣ∗

For Bentos Fried Pork Belly Wraps with Umeboshi and Shiso Leaves *ॣ∗

The tender meat simply melts in your mouth, and the fragrances of the umebsohi and shiso wafts into your nose This is a perfect snack or filling for your bento.

Ingredients: 2 servings

Thinly sliced pork belly
250 g (10 slices)
Shiso leaves
10 leaves
Umeboshi
5
Soy sauce
to taste
Plain flour
as needed
Egg
1/2
Panko
as needed

Steps

1. Mash the umeboshi with a spoon. Add a few drops of soy sauce Slice the shiso leaves in half.
2. Top the pork belly with shiso and umeboshi as shown in the photo. Wrap up from the edges.
3. Coat with the flour, beaten egg and panko in that order. Fry over medium heat until golden, and they are done.
4. Enjoy with grated daikon radish for an even more refreshing dish Recipe ID: 2188543.

Story Behind this Recipe

I wanted to make a cute bento dish, and came up with this. I tried making it with thinly pounded chicken, but it has a nicer shape and a more tender texture with pork belly. The flavour of the soy sauce soaked plum is absorbed by the meat and makes it delicious.