Yam Potato Pickled Plum and Nori Seaweed Rolls With Chicken Tenders
Yam Potato Pickled Plum and Nori Seaweed Rolls With Chicken Tenders

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, yam potato pickled plum and nori seaweed rolls with chicken tenders. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Yam Potato Pickled Plum and Nori Seaweed Rolls With Chicken Tenders is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Yam Potato Pickled Plum and Nori Seaweed Rolls With Chicken Tenders is something that I’ve loved my whole life. They’re fine and they look fantastic.

Umeboshi is sour pickled plum and has been eaten for over a thousand years in Japan. Ripened plums are marinaded with salt, sun-dried, and preserved for a couple of months to develop the flavor. Initially, the preserved plums are actually yellow, not the familiar red you typically see Umeboshi.

To begin with this recipe, we must prepare a few components. You can cook yam potato pickled plum and nori seaweed rolls with chicken tenders using 5 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Yam Potato Pickled Plum and Nori Seaweed Rolls With Chicken Tenders:
  1. Prepare 2 Chicken tenderloins
  2. Make ready 1 Yamaimo (unpeeled)
  3. Prepare 2 Shiso leaves
  4. Make ready 4 sheets Flavored nori seaweed
  5. Get 1 Umeboshi

Beginning on the side nearest you, roll the bamboo mat up and over the fillings. Use firm but gentle pressure to hold the ingredients in place. Using your hands or a pastry brush, lightly coat the outside of the roll with sesame oil to give it shine and prevent it from drying out. These chicken tenders get their irresistible savoriness from a soy sauce marinade and an extra-crispy exterior from a coating of flour and cornstarch.

Instructions to make Yam Potato Pickled Plum and Nori Seaweed Rolls With Chicken Tenders:
  1. Remove the sinew from the chicken tenderloins. Cut in half, and flatten by pounding with the back of a knife. Remove the seed from the umeboshi and chop finely to make a paste.
  2. Cut the shiso leaves in half and lay on top of the chicken tenderloins from Step 1.
  3. Place the flavored nori seaweed on top of the shiso leaves. The nori may stick out a bit, depending on the width of the chicken. In that case, cut off the pieces that stick out and use them to cover the fourth piece.
  4. Cut the yam potatoes into bite sized pieces and place them on top of the nori, then add the pickled plum paste on top of that. (Wash the yamaimo well and use without peeling).
  5. Wrap the rolls up tightly, starting at the end closest to you, and lay them seam side down.
  6. Coat oil (not listed) in a frying pan. Line up the rolls from Step 5 seam side down in the pan. Cover and cook over low heat.
  7. They're ready when both sides are brown Serve with soy sauce or ponzu sauce, if you like.

The tenders and a side of roasted Japanese sweet potatoes—a magenta-skinned variety known for its sweet flavor and starchy texture—are even more. · Sweet potatoes are parboiled and then baked with a sweet sauce of margarine, brown sugar, marshmallows, cinnamon and nutmeg. These Candied yams are tender, sweet and guaranteed to please your family. These Southern yams are naturally sweet, so the syrup helps make it decadent. Lucky enough to have home-grown tomatoes? Give them a starring role, says Nigel Slater.

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