I use chicken tenders. Remove the sinew which runs on one end in the center from the tender. From the side, cut a slit which encompasses 60-70% of the length of the tender (make sure not to cut through). Remove the meat (or fruit) from "umeboshi" and chop it finely to make a kind of paste ("bainiku" 梅肉). Spread the the paste inside the slit your made in the chicken tender. Cover the open side with one or two perilla leaves (depending on it's size). Dip it into tempura batter and deep fry until done (2-3 minutes). For tempura batter, I just used cake flour with cold water. I also made Perilla tempura by dipping only one side of the perilla leaf in the tempura batter (it just looks better this way) for garnish. You do not need any sauce with this dish since it has the strong flavor of the pickle plum but I served this with a lemon wedge and a powdered green tea/salt mixture 抹茶塩 (green stuff on the right in the above picture).
No comments:
Post a Comment
When you post a comment on the post, it does not appear immediately pending moderation.