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

Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, rolled chikuwa fish stick and pork cutlets with plum, shiso, and cheese. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Rolled Chikuwa Fish Stick and Pork Cutlets with Plum, Shiso, and Cheese is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Rolled Chikuwa Fish Stick and Pork Cutlets with Plum, Shiso, and Cheese is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook rolled chikuwa fish stick and pork cutlets with plum, shiso, and cheese using 8 ingredients and 7 steps. Here is how you can achieve 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. Get 2 Chikuwa
  3. Prepare 2 Shiso leaves
  4. Get 1 slice Sliced cheese
  5. Prepare 1 Umeboshi paste
  6. Take 12 Green beans
  7. Make ready 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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