1 tablespoon (not needed if you're using pork belly)
Salt and pepper
a small amount (not needed if the umeboshi is very salty)
Take the pits out of the umeboshi plums and bash them into a paste using the back of a knife.
Cut the cheese slices into thirds.
Wash the shiso leaves lightly and pat dry with paper towels.
Spread out a slice of pork, and spread thinly with the umeboshi paste.
Place a shiso leaf on top with the stem removed.
Top with a slice of cheese.
Roll up tightly from the edge.
Repeat Steps 4 to 7 to roll up all the pork slices.
Heat oil in a pan. Put in the pork rolls seam side down.
Pan fry over medium heat while rolling the rolls around with chopsticks until browned on all sides. Season with salt and pepper.
Add some black pepper to finish... and done!
Story Behind this Recipe
This is our family recipe for shiso-pork rolls!
Use melting type or non-melting type cheese, whichever you prefer. However, if the cheese is sticking out from the ends, it will ooze out when you pan fry the rolls, so make sure it's not sticking out when you make the rolls. For small children, use honey-marinated umeboshi.