Umeboshi paste (can be fresh, canned or from a tube)
1 tablespoon each of water and katakuriko
☆Mentsuyu (2x concentrate)
1 1/2 teaspoons
Cut the lettuce into 3 cm strips. Arrange on a plate and leave to chill in the refrigerator.
Cut the chicken breast meat into bite-sized pieces, season with salt and pepper and coat in flour.
Grate the radish (we will use it along with any juice that comes out). Mix the katakuriko and water together. In a separate bowl, combine the ingredients marked with ☆.
Cook the chicken on both sides in a frying pan with a generous amount of oil until well browned.
Add the mixture made from the ☆ ingredients into the pan and once simmering add the grated radish and plum pulp. Boil for 1 minute.
Add the water and katakuriko slurry a little at a time and when the mixture has thickened, plate the chicken and serve.
Story Behind this Recipe
I really love grated radish with plum.
If you get rid of the skin on the chicken this dish will lose even more calories and be even healthier for you. This time I got my plum pulp from a tin but it's also good if you get it out of a tube. This dish is great as a topping for donburi rice bowls.