Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chicken breast with umeboshi plum bonito soy sauce. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Chicken Breast with Umeboshi Plum Bonito Soy Sauce is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Chicken Breast with Umeboshi Plum Bonito Soy Sauce is something that I have loved my entire life. They are fine and they look fantastic.
Breast Soy Sauce Recipes on Yummly Stewed Chicken with Umeboshi (Japanese pickled plums) sauce Hello, guys! This is a channel of my cooking, my hobby, and something fun. Japanese Bonito Flakes (Katsuobushi): Strong Umami, Rich Benefits If you search for Japanese foods or fish in the internet, you might stumble with Japanese What is Bonito Flakes/Katsuobushi?
To begin with this recipe, we have to prepare a few ingredients. You can have chicken breast with umeboshi plum bonito soy sauce using 11 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Breast with Umeboshi Plum Bonito Soy Sauce:
- Prepare 2 Chicken breasts
- Make ready 1 tbsp ・Sake
- Prepare 1 tsp ・Sugar
- Make ready 1/4 tsp ・Salt
- Make ready 1 Katakuriko
- Prepare 1 Vegetables of your choice, such as lettuce
- Take Umeboshi paste bonito soy sauce (recipe ID: 2285761)
- Prepare 2 tbsp Umeboshi paste
- Make ready 4 tbsp Mentsuyu (3x concentrate)
- Make ready 2 tbsp Mirin
- Make ready 2 grams Bonito flakes
Increase heat to medium-high; stir in chicken broth, vinegar, honey. I would suggest marinating the chicken in the plum sauce mixture instead of merely brushing it on top to really get the flavour into the meat. I've used plum preserves kumquat jam Asian pear jam and mango preserves in the recipe. I usually use boneless chicken breasts simply because.
Steps 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
I've used plum preserves kumquat jam Asian pear jam and mango preserves in the recipe. I usually use boneless chicken breasts simply because. Umeboshi is sour pickled plum and has been eaten for over a thousand years in Japan. Umeboshi have many uses and plays many roles. 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.
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