Chicken Breast with Umeboshi Plum Bonito Soy Sauce

Chicken Breast with Umeboshi Plum Bonito Soy Sauce

The sauce is refreshing, and it's great for summer. I prepped the chicken breast just like salted chicken, then dusted with katakuriko potato starch and boiled them. It turned out really soft.

Ingredients: 4 servings

Chicken breasts
2 (about 600 g)
1 tablespoon
1 teaspoon
1/4 teaspoon
as needed
Vegetables of your choice, such as lettuce
as needed
Umeboshi paste bonito soy sauce (recipe ID: 2285761)
Umeboshi paste
2 tablespoons (about 3 Umeboshi plums)
Mentsuyu (3x concentrate)
4 tablespoons
2 tablespoons
Bonito flakes
about 2 g


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" Recipe ID: 2269665

Story Behind this Recipe

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.