Recipe of Award-winning Chicken Breast with Umeboshi Plum Bonito Soy Sauce

Hey everyone, it's Brad, welcome to my recipe page. Today, we're going to prepare a special dish, Easiest Way to Make Ultimate Chicken Breast with Umeboshi Plum Bonito Soy Sauce. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Chicken Breast with Umeboshi Plum Bonito Soy Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Breast with Umeboshi Plum Bonito Soy Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken Breast with Umeboshi Plum Bonito Soy Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this 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 that.

I always eat sashimi with wasabi soy sauce, but I wanted something more refreshing for the hot summer days, so I came up with this umeboshi bonito soy sauce. Adjust the seasoning for the sauce depending on the umeboshi plums. Recipe by Hokkori-no

Ingredients and spices that need to be Take to make Chicken Breast with Umeboshi Plum Bonito Soy Sauce:

1. 2 Chicken breasts
2. 1 tbsp ・Sake
3. 1 tsp ・Sugar
4. 1/4 tsp ・Salt
5. 1 Katakuriko
6. 1 Vegetables of your choice, such as lettuce
7. Umeboshi paste bonito soy sauce (recipe ID: 2285761)
8. 2 tbsp Umeboshi paste
9. 4 tbsp Mentsuyu (3x concentrate)
10. 2 tbsp Mirin
11. 2 grams Bonito flakes

Instructions to make 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

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