//]]> Step-by-Step Guide to Make Ultimate Chicken Breast with Umeboshi Plum Bonito Soy Sauce | All Time Recipes

07/10/2020 06:28

Step-by-Step Guide to Make Ultimate Chicken Breast with Umeboshi Plum Bonito Soy Sauce

by Ora Nash

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

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, chicken breast with umeboshi plum bonito soy sauce. It is one of my favorites food recipes. This time, I’m gonna 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 favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Chicken Breast with Umeboshi Plum Bonito Soy Sauce is something which I have loved my whole life.

To get started with this particular recipe, we have to first 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.

 

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


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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.
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