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1
Prep the ingredients you'll put inside the chicken rolls.
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2
Cut the sliced cheese into 4 pieces.
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3
Adjust the amount of umeboshi paste depending on how salty it is.
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4
I use homemade umeboshi which is quite sour so I only use a little.
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5
Remove the sinew from the chicken tenders and then butterfly them by slicing them almost all the way through horizontally and opening them up.
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6
A few holes in the meat are fine.
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7
Season both sides with salt and pepper.
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8
Smear the grainy mustard over one side of the chicken, put a piece of nori and cheese on top, and roll it up tightly towards the pointy ends of the chicken.
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9
Secure the rolls with wooden cocktail sticks.
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10
Make 4 rolls.
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11
This is my daughter helping me out.
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12
For the remaining 4 rolls, smear some umeboshi paste on one side, put on a shiso leaf and roll up.
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13
This is how they look.
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14
Coat with flour and fry in a frying pan coated with oil.
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15
Start over high to medium heat with the rolled ends down and brown.
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16
When browned, take the cocktail sticks out and turn the rolls, and continue frying until they are evenly browned all over.
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17
Lower the heat and put on a lid, and steam-cook until cooked through.
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18
It should take about 2 to 3 minutes but please adjust the time.
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19
This is how they look finished.
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20
They look like this cut in half.
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21
The one on the left is the nori-cheese, and the one on the right is umeboshi-shiso.
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22
I put it in a sports festival bento.
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23
This is my oldest daughter's 2009 sports festival bento.
