Shiso Parcels (Shiso no Toriniku-zume)
Shiso is a Japanese leaf often used with sushi. Also known as perilla, it has a delicate taste that also goes well with chicken.
- 16 shiso leaves
- 200g minced chicken
- salt and pepper to taste
- vegetable oil for deep frying
- 1 egg
- 60g wheat flour
- 120ml cold water
- Knead the chicken mince well with the salt and pepper. Divide into 8 parts.
- Take one part of the mince and spread evenly on the surface of one shiso leaf, sandwiching with another leaf. Repeat for all eight parts.
- Mix the egg, flour and water together. Dip the shiso parcels in this batter. Fry in the vegetable oil until lightly browned, then drain off any excess oil and serve.