Easiest Way to Make Perfect 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 distinctive dish, yam potato pickled plum and nori seaweed rolls with chicken tenders. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Yam Potato Pickled Plum and Nori Seaweed Rolls With Chicken Tenders is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Yam Potato Pickled Plum and Nori Seaweed Rolls With Chicken Tenders is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first 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 can achieve that.

The ingredients needed to make Yam Potato Pickled Plum and Nori Seaweed Rolls With Chicken Tenders:

1. Take 2 Chicken tenderloins
2. Get 1 Yamaimo (unpeeled)
3. Prepare 2 Shiso leaves
4. Take 4 sheets Flavored nori seaweed
5. Take 1 Umeboshi

Steps 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.

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