Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, umeboshi, shiso leaves, and cheese pork cutlets. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really 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 favored of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Umeboshi, Shiso Leaves, and Cheese Pork Cutlets is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have umeboshi, shiso leaves, and cheese pork cutlets using 5 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Umeboshi, Shiso Leaves, and Cheese Pork Cutlets:
- Take Pork cutlets for tonkatsu
- Prepare to 3 Umeboshi
- Take to 4 leaves Shiso leaves
- Make ready Sliced cheese
- Prepare Cabbage, mizuna
Sandwich the shiso leaves and cheese between the pork slices. Umeboshi (pickled plum) is often pickled with red shiso leaves. Serving umeboshi with a little green shiso and ponzu will get all the aromatics you can. Red shiso leaves traditionally used to dye pickled ume (Japanese apricots or plums).
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.
To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork. Shiso (or shiso leaves or perilla) looks like this. It's a popular Japanese herb used in many Japanese cooking recipes. It's usually garnished on top of food or mixed Shiso and umeboshi go well together and they are the key ingredients for creating the delicate and refreshing flavor for today's pasta. I would like to make umeboshi makizushi, but I don't have access to shiso leaf which is traditionally paired with the umeboshi.
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