Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, chicken breast with umeboshi plum bonito soy sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Chicken Breast with Umeboshi Plum Bonito Soy Sauce is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Chicken Breast with Umeboshi Plum Bonito Soy Sauce is something that I have loved my entire life.
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To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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:
- Take 2 Chicken breasts
- Make ready 1 tbsp ・Sake
- Make ready 1 tsp ・Sugar
- Make ready 1/4 tsp ・Salt
- Prepare 1 Katakuriko
- Take 1 Vegetables of your choice, such as lettuce
- Prepare Umeboshi paste bonito soy sauce (recipe ID: 2285761)
- Make ready 2 tbsp Umeboshi paste
- Make ready 4 tbsp Mentsuyu (3x concentrate)
- Make ready 2 tbsp Mirin
- Take 2 grams 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.
Instructions to make Chicken Breast with Umeboshi Plum Bonito Soy Sauce:
- 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.
- Place the mashed umeboshi in a bowl and add other ingredients for the sauce.
- Remove the skin from the chicken breasts and slice diagonally into about 7 mm.
- Salted chicken prep: Add chicken slices into a bowl and combine with sake, sugar and salt, and let sit for a while.
- Dredge the chicken slices in katakuriko and shake off the excess. Drop the chicken slices one by one in boiling water.
- Adjust the heat while cooking the chicken. The water should be simmering, not boiling.
- When the meat is cooked through, turn off the heat and drain.
- Place the chicken in water. Change the water 2~3 times to cool.
- Once the chicken is cool enough, chill in an ice-bath.
- Drain the chicken in a sieve.
- Place vegetables on a plate,top with the chicken then pour on the sauce.
- "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 is going to wrap this up with this special food chicken breast with umeboshi plum bonito soy sauce recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
