Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, umeboshi, shiso leaves, and cheese pork cutlets. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Shiso perilla leaves are largely either green or purple, with some leaves being flat and some crinkled. This is our family recipe for shiso-pork rolls! Use melting type or non-melting type cheese, whichever you prefer.
Umeboshi, Shiso Leaves, and Cheese Pork Cutlets is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Umeboshi, Shiso Leaves, and Cheese Pork Cutlets is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have umeboshi, shiso leaves, and cheese pork cutlets using 5 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Umeboshi, Shiso Leaves, and Cheese Pork Cutlets:
- Prepare 2 slice Pork cutlets for tonkatsu
- Take 1 to 3 Umeboshi
- Take 2 to 4 leaves Shiso leaves
- Prepare 2 slice Sliced cheese
- Prepare 1 Cabbage, mizuna
Sandwich the shiso leaves and cheese between the pork slices. Red shiso leaves traditionally used to dye pickled ume (Japanese apricots or plums). How to Make Umeboshi, Japanese Sour Salted Plums. Tonkatsu pork cutlets are a standard in modern Japanese teishoku meal sets.
Steps to make Umeboshi, Shiso Leaves, and Cheese Pork Cutlets:
- Butterfly the pork cutlets - cut in half in the middle and open them out. Spread chopped umeboshi paste, top with a shiso leaf and slices of cheese. Close up the cutlets by folding the other half over the fillings.
- Season with salt and pepper, and coat with flour, beaten egg, and panko.
- Heat a generous amount of oil in a pan, and deep fry the cutlets until golden brown. Plate shredded cabbage and mizuna, put the sliced pork cutlets on top, and serve.
In this episode, we'll be making tonkatsu stuffed with cheese as our main dish. I would like to make umeboshi makizushi, but I don't have access to shiso leaf which is traditionally paired with the umeboshi. There is, however, one unexpected source of shiso that may be of use: a very closely related herb, Vietnamese perilla, is used extensively in Vietnamese cooking and can be. Shiso (or shiso leaves or perilla) looks like this. It's a popular Japanese herb used in many Japanese cooking recipes.
So that is going to wrap it up for this special food umeboshi, shiso leaves, and cheese pork cutlets recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
