Chicken Breast with Umeboshi Plum Bonito Soy Sauce
Chicken Breast with Umeboshi Plum Bonito Soy Sauce

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, chicken breast with umeboshi plum bonito soy sauce. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

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Chicken Breast with Umeboshi Plum Bonito Soy Sauce is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Chicken Breast with Umeboshi Plum Bonito Soy Sauce is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have chicken breast with umeboshi plum bonito soy sauce using 11 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Chicken Breast with Umeboshi Plum Bonito Soy Sauce:
  1. Prepare Chicken breasts
  2. Make ready ・Sake
  3. Get ・Sugar
  4. Make ready ・Salt
  5. Get Katakuriko
  6. Prepare Vegetables of your choice, such as lettuce
  7. Get Umeboshi paste bonito soy sauce (recipe ID: 2285761)
  8. Prepare Umeboshi paste
  9. Take Mentsuyu (3x concentrate)
  10. Make ready Mirin
  11. Prepare Bonito flakes

We are all about great easy workday dinners here at Rock Recipes and this honey & soy glazed chicken is a perfect example. Combined with soy sauce, the dressing has a typical Japanese touch. This is one of the salads I had at an But if umeboshi contains other ingredients such as honey or bonito flakes, you should consume it Top with bonito flakes and roasted seaweed if using. Pour the plum dressing over the salad and.

Steps to make Chicken Breast with Umeboshi Plum Bonito Soy Sauce:
  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

The recipe say to dice and mash the umeboshi so i was wondering if i could substitute with plum sauce maybe some vinegar and salt? I dont know what umeboshi taste like so i dont know if this sounds like a reasonable substitute. Umeboshi is sour pickled plum and has been eaten for over a thousand years in Japan. Ripened plums are marinaded with salt, sun-dried, and preserved for a couple of months to develop the flavor. Increase heat to medium-high; stir in chicken broth, vinegar, honey.

So that’s going to wrap it up with this special food chicken breast with umeboshi plum bonito soy sauce recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!