Japanese cuisine · Meat & Kebab

Sasami no Umeshiso Katsu

Tender chicken fillets stuffed with tangy-salty umeboshi paste and shiso, deep-fried crisp in panko.

Ingredients · for 4 servings

• 600 g chicken breast fillets
• 4 umeboshi (pickled plums)
• 8 shiso leaves (or basil instead)
• 3 tbsp flour
• 2 eggs
• 150 g panko breadcrumbs
• 300 ml oil for deep-frying
• 1 lemon
• 200 g white cabbage
• salt, pepper

Instructions

1. Slice the chicken fillets lengthwise so they open like a book, flatten to 1 cm between plastic wrap and season lightly with salt and pepper.
2. Pit the umeboshi and chop the flesh with the back of a knife into a smooth paste.
3. Spread a little umeboshi paste on each opened fillet half, lay a shiso leaf on top, fold the fillet closed again and press the edges firmly.
4. Dredge the stuffed fillets in flour, then in the beaten eggs and in the panko, pressing the coating on all around, and chill the rolls for 10 min.
5. Heat the deep-frying oil to 170 °C and fry the katsu for 3–4 min. per side until golden brown, until the rising bubbles get smaller and quieter, then drain on a rack.
6. Slice the katsu diagonally into 2 cm wide strips, arrange with finely shredded white cabbage and lemon wedges, and serve immediately.