Chicken and Umeboshi, Japanese-style Chinjao Rossu

Chicken and Umeboshi, Japanese-style Chinjao Rossu

This is an unique spin on a Japanese chinjao roast.
The plum gives a tart and delicious flavor.
Great for the coming season! Simple 10 minute cooking.

Ingredients: 1-2 servings

Chicken breast
half of one (about 100 g)
Green peppers
Shimeji mushrooms
1/2 bunch
1 large
For marinating:
1 teaspoon
■Cooking sake
1 teaspoon
■Salt and pepper
to taste
Ginger, garlic
2 cm each (tubed)
●Dashi stock granules
1/2 teaspoon
● Soy sauce (usukuchi soy sauce if you have it)
1/2 teaspoon
1/2 teaspoon
2 teaspoons
1 teaspoon
*Dashi stock (to finish)
a pinch


1. Cut the chicken into thin strips to cook it thoroughly. Put the chicken in a bowl and flavor with the ■ ingredients.
2. Remove the stem and seeds from the green pepper and julienne. Remove the stems from the shimeji mushrooms, shred, and set aside. Combine the ● ingredients.
3. Heat oil in a frying pan and cook the chicken. When they've more or less cooked, add the green pepper and mushrooms and continue cooking.
5. When the green pepper has cooked to your liking, add the shredded umeboshi and all of the ● ingredients and mix together. Add a pinch of dashi stock for the finish. Mix everything together and it's complete.
6. Transfer to a serving plate, and sprinkle with sesame if you like. It's also delicious cold, so you could pack this in your bento. The umeboshi makes it perfect for summer lunches.
7. How about serving this together with an evening drink to your darling hubby? The acidity of the umeboshi will boost his energy!

Story Behind this Recipe

I was chosen as a tester for dashi stock, thank you very much.
All it took was a little to bring out a great flavor, so there was no need for any other flavoring.
My family loves umeboshi, so this makes an appearance at the dinner table quite often.