Umeshiso Rolled Katsu
Ume & shiso, aka one of the best flavor combos to ever exist. There’s not much to this recipe- just assemble and fry- but the result is one of our favorite bites (and looks impressive too).
1 lb thin sliced pork belly
~5-8 ume
panko
flour
shredded cabbage
Instructions:
Ingredients:
2 eggs beaten
~20 shiso leaves
Start by removing the pits from a few ume, and cut the stems from your shiso.
1.
Next, layer 2-3 slices of pork belly on a cutting board. They should overlap each other by about 1/2”.
2.
Place 1-2 shiso leaves and one half of a pitted ume on top of the pork, then gently roll it up without adding much pressure. Pinch the ends gently to seal everything in. Repeat with rest of ingredients.
3.
Take the rolls, dredge them in flour, then egg, then panko. Deep fry at about 325° until golden brown on all sides.
4.
Cut them in half on a diagonal to reveal your shiso spirals inside. Serve on a bed of shredded cabbage with a side of tonkatsu sauce.
