Fillet a pacific saury by cutting it open from the bottom. Lightly sprinkle on some salt and let it sit for 10 minutes. Pat the excess moisture away from the fish and salt with a piece of paper towel.
Spread out the flesh of about 3 umeboshi on the inside of the fillet, and top it with 3 shiso leaves each on a fillet.
Roll each of them up from the tail and secure with a toothpick.
Coat the fish with the cake flour and shake off the excess flour.
Combine the ◎ ingredients and coat the fish with it.
Roll the fish to coat the rice crackers evenly. Secure it with a toothpick once it is rolled up. Do not forget to remove the toothpick before serving!
Heat plenty of oil to 165℃, then insert the rolled fish. Heat the oil up to 180℃. It should be done cooking in about 8 minutes.
Story Behind this Recipe
I was getting tired of broiled or sweet soy sauce flavored sanma, and thought a refreshing umeboshi flavored sanma may taste great.
It doesn't have to be the pacific saury (sanma); sardines (iwashi) taste great too. It tastes good enough without the rice crackers. Since umeboshi is salty, you don't need any other condiments! The used oil might smell like fish after frying, so make sure to get rid of it.