Enjoy cooking with recipe videos

Tempura With Umeboshi Paste and Green Shiso Leaves Wrapped in Sea Bream - Recipe Video

A simple and easy to understand recipe video shows how to make Tempura With Umeboshi Paste and Green Shiso Leaves Wrapped in Sea Bream.
Here is a recipe for tempura made by lightly frying sashimi sea bream. The tempura is made by wrapping green shiso leaves and umeboshi paste in the light flavor of sashimi sea bream and has a refreshing aftertaste. It is perfect as a snack and goes well with alcohol. This time, we made it with sashimi sea bream, but it goes well with other white fish, so please try making it with some variations.
Share on
X（Twitter） Pinterest Copy link

Cook time

30 minutes

Ingredients
2 servings

  • Sea bream
    10 sheets
  • Green shiso leaves
    5 sheets
  • Japanese picked plum (Umeboshi)
    3
  • Tempura flour
    1 tsp
  • Batter
  • Tempura flour
    100 g
  • Water
    160 ml
  • Frying oil
    as needed
  • Green shiso leaves
    1 sheets

How to make

  1. 1. Cut off the roots of green shiso leaves and cut them in half lengthwise.
  2. 2. Remove seeds from Japanese pickled plum (umeboshi) and pound them finely into a paste.
  3. 3. Place Step 1 and 2 on sea bream in that order, roll them up, secure with toothpicks, and sprinkle with tempura flour.
  4. 4. Put batter ingredients in a bowl, mix, and add Step 3.
  5. 5. Add 1-inch of frying oil from the bottom of a pot, heat to 170°C (340°F), and add Step 4. Once lightly fried, drain the oil, place on a plate, and it is ready.

Tips for cooking

Adjust the amount of salt to your liking. Be careful when handling toothpicks. You can add cheese if you like.

Recommended for you