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

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, chicken breast with umeboshi plum bonito soy sauce. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chicken Breast with Umeboshi Plum Bonito Soy Sauce is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Chicken Breast with Umeboshi Plum Bonito Soy Sauce is something which I have loved my entire life. They’re fine and they look fantastic.

Breast Soy Sauce Recipes on Yummly Turkey With Soy Sauce and Nuts As receitas lá de. Rainy steak with mushroom sauce feat. Chicken braised with umeboshi, red shiso, laveder, onions and wine.

To get started with this particular 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 can achieve that.

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

Turn over the duck breasts and drizzle half of the honey over the skins. Finish with a dollop of the umeboshi sauce. 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.

Instructions 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

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. Gently squeeze out any liquid from the cucumbers and transfer them to a serving bowl. Add the umeboshi and soy sauce and toss to coat. Seasoned chicken breasts are stuffed with a cornbread mixture and then basted with a plum glaze.

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 that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!