Recipe of Favorite Chicken Breast with Umeboshi Plum Bonito Soy Sauce

Hey everyone, welcome to my recipe site. Today I will show you how to make a distinctive dish, Chicken Breast with Umeboshi Plum Bonito Soy Sauce. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Chicken Breast with Umeboshi Plum Bonito Soy Sauce Recipe. Breast Soy Sauce Recipes on Yummly Stewed Chicken with Umeboshi (Japanese pickled plums) sauce Hello, guys!

You can have Chicken Breast with Umeboshi Plum Bonito Soy Sauce using 11 ingredients and 12 steps. Here is how you cook that.

Ingredients of Chicken Breast with Umeboshi Plum Bonito Soy Sauce

1. It’s 2 of Chicken breasts.
2. It’s 1 tbsp of ・Sake.
3. Take 1 tsp of ・Sugar.
4. Prepare 1/4 tsp of ・Salt.
5. It’s 1 of Katakuriko.
6. Take 1 of Vegetables of your choice, such as lettuce.
7. It’s of Umeboshi paste bonito soy sauce (recipe ID: 2285761).
8. Prepare 2 tbsp of Umeboshi paste.
9. It’s 4 tbsp of Mentsuyu (3x concentrate).
10. Prepare 2 tbsp of Mirin.
11. Take 2 grams of Bonito flakes.

It can be used whole (with or without a pit) to put in It can also be chopped up and added to sauces or other dishes to flavor.A very flexible ingredient and a basic.Increase heat to medium-high; stir in chicken broth, vinegar, honey.Read the How to eat umeboshi? discussion from the Chowhound General Discussion, Japanese These are small, pickled Japanese plums, apparently from a very exclusive type of plum tree.

Chicken Breast with Umeboshi Plum Bonito Soy Sauce instructions

1. Umeboshi Plum Bonito Soy Sauce: Take out the pit of umeboshi plums and mince with a knife. I used bonito umeboshi. If the umeboshi is small, use about 6..
2. Place the mashed umeboshi in a bowl and add other ingredients for the sauce..
3. Remove the skin from the chicken breasts and slice diagonally into about 7 mm..
4. Salted chicken prep: Add chicken slices into a bowl and combine with sake, sugar and salt, and let sit for a while..
5. Dredge the chicken slices in katakuriko and shake off the excess. Drop the chicken slices one by one in boiling water..
6. Adjust the heat while cooking the chicken. The water should be simmering, not boiling..
7. When the meat is cooked through, turn off the heat and drain..
8. Place the chicken in water. Change the water 2~3 times to cool..
9. Once the chicken is cool enough, chill in an ice-bath..
10. Drain the chicken in a sieve..
11. Place vegetables on a plate,top with the chicken then pour on the sauce..
12. "Surprisingly Soft! Chicken Breast"Sashimi"

https://cookpad.com/us/recipes/154705-amazingly-tender-sashimi-like-chicken-breast.

Add the umeboshi and soy sauce and toss to coat.Umeboshi is sour pickled plum and has been eaten for over a thousand years in Japan.Umeboshi have many uses and plays many roles.

I find a great classic way to enjoy the flavor is to combine it with "shiso" leaf with chicken or pork skewers.The recipe calls for marinated chicken thighs.I made the recipe faster using chopped chicken breasts and not marinating.I think marinating would add to the taste, but not measurably.The sauce might be improved by adding some cornstarch to thicken it.