| 1 Serving | |
| Umejyako | As needed |
| Fish cake | 1 |
| Cheese slice | 1 |
| Perilla leaf (Shiso) | 1 |
Directions
| 1. | Cut fish cake, sliced cheese and shiso leaf into quarters. | |
|---|---|---|
| 2. | Place the sliced cheese, shiso, and umejyako on top of the sliced fish cake. | |
| 3. | Bake in a toaster until the cheese is melted. | |
Tips and Pointers
For those who want to enjoy the aroma of shiso more, place it on top after baking in the toaster.
Comment
Used in this recipe!
Ume Jyako (Plum flavoured dried young sardines)
Japanese plum paste, dried sardines, kelp, and sesame seeds are combined and slow-cooked to make this rice accompaniment. It can be served as a filling for onigiri (rice ball) or on top of ochazuke (rice with green tea).
http://en.shiino.co.jp/recipe/detail.php?no=133