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 shown in the photo. Wrap up from the edges.
Coat with the flour, beaten egg and panko in that order. Fry over medium heat until golden, and they are done.
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.
If you fry it too much, the shiso leaves will lose its freshness and green colour, so be careful Pork belly is thin, so it doesn't take that long to fry. It's also nice wrapped with cheese, mentaiko and nori instead of shiso and uemboshi.