Rolled Chikuwa Fish Stick and Pork Cutlets with Plum, Shiso, and Cheese
Rolled Chikuwa Fish Stick and Pork Cutlets with Plum, Shiso, and Cheese

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, rolled chikuwa fish stick and pork cutlets with plum, shiso, and cheese. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Rolled Chikuwa Fish Stick and Pork Cutlets with Plum, Shiso, and Cheese is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Rolled Chikuwa Fish Stick and Pork Cutlets with Plum, Shiso, and Cheese is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have rolled chikuwa fish stick and pork cutlets with plum, shiso, and cheese using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Rolled Chikuwa Fish Stick and Pork Cutlets with Plum, Shiso, and Cheese:
  1. Get 8 Pork belly (thinly sliced)
  2. Prepare 2 Chikuwa
  3. Get 2 Shiso leaves
  4. Prepare 1 slice Sliced cheese
  5. Prepare 1 Umeboshi paste
  6. Take 12 Green beans
  7. Prepare 1 Flour
  8. Prepare 1 Panko
Instructions to make Rolled Chikuwa Fish Stick and Pork Cutlets with Plum, Shiso, and Cheese:
  1. Make a slit in the chikuwa lengthwise to create an opening. Prepare the shiso, cheese, green beans, and plum paste then stuff into the chikuwa.
  2. Spread the pork slices out so they match the length of the chikuwa. Season the surface, sprinkle flour, then roll the stuffed chikuwa into the pork slices.
  3. After wrapping, powder with flour.
  4. Coat in flour water then with panko.
  5. It should look like this.
  6. Deep fry in oil, and but keep the temperature a little low because of the cheese inside the rolls. Once it has been cooked through, remove from oil and drain excess oil.
  7. Here's how one looks when cut.

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