Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks

1. 1

   Remove the skin from the chicken, butterfly it, then thinly slice it diagonally.

2. 2

   Season with salt and pepper.

3. 3

   If the meat is thick, cover with plastic wrap and pound it out.

4. 4

   Cut the shiso leaf in half lengthwise.

5. 5

   Spread a thin layer of umeboshi on top of the chicken, top with the shiso, then wrap.

6. 6

   Prepare the tempura batter on the thick side, then quickly dredge the chicken from Step 2, coat in the panko, then deep fry in 180C oil.

7. 7

   Serve on plate with cabbage.

8. 8

   It has a sufficient amount of seasoning, but serve it with other condiments, such as ponzu sauce, to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.