Fried Chicken Tender with Umeboshi for Bento

• 8 Chicken tenders
• 8 leaves Shiso leaves
• 3 medium Umeboshi
• 1 Egg
• 1 Flour
• 1 Panko
• 1 Salt and pepper
• 1 Oil for frying

1. Remove the sinew from the chicken tender and butterfly it.
2. Season it with salt and pepper.
3. Remove the seed from the umeboshi and chop it up to mince.
4. Place the shiso leaf and umeboshi on the chicken tender.
5. Fold the chicken over to sandwich them.
6. Dredge with flour, egg, and panko in order.
7. Heat the oil to medium high.
8. Start by frying the chicken over medium heat and gradually turn up the flame.
9. Deep-fry until they are golden brown.
10. Transfer them onto a rack to drain any excess oil.
11. Slice them in half, and dish them up.
12. Tofu with Jako Fish
13. Shrimp Ankake Sauce on Chilled Winter Melon

chicken, leaves, egg, flour, salt

Taken from cookpad.com/us/recipes/146221-fried-chicken-tender-with-umeboshi-for-bento (may not work)