Original: English

Ume Shiso Chicken

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

This Ume Shiso Chicken is incredibly easy to make by simply mixing the ingredients. It's healthy, satisfying, and perfect for busy days thanks to microwave cooking. Learn the trick to making the chicken moist and how to remove bitterness from cucumbers. It's a refreshing and texturally delightful dish, highly recommended!

📖Cooking Basics

dry（tantanmen）

Steps

Remove the sinew from the 4 chicken breasts using a fork and paper towel.
🕒 01:57
Rub a pinch of sugar all over the chicken in a microwave-safe container. [This is the secret!] Sugar has a moisturizing effect, and rubbing it in first results in a tender texture. It won't penetrate if mixed with salt, so always rub it in first.
🕒 02:40
Next, rub in a pinch of salt and drizzle with 1 tbsp of Cooking Sake (Rice Wine). [This is the secret!] Salt and sake also have a tenderizing effect on meat, and sake helps remove any gamey odor.
🕒 03:00
Loosely cover with plastic wrap, poke a few holes with a toothpick, and microwave on 600W for 1 minute 30 seconds.
🕒 03:27
After heating, remove the plastic wrap, flip the chicken, re-cover with plastic wrap, and microwave on 600W for another 1 minute 30 seconds. [This is the secret!] Flipping ensures even cooking.
🕒 03:43
After cooking, check if the chicken is done. Lightly cover with plastic wrap and let it cool down to a temperature where you can touch it.
🕒 04:10
Cut off both ends of the 1 cucumber and rub the cut surfaces together to remove bitterness. [This is the secret!] Only do this if you are concerned about the cucumber's bitterness.
🕒 04:32
Once minimal bitterness comes out, rinse under water and pat dry with paper towels.
🕒 05:03
Cut the cucumber in half lengthwise, then thinly slice it diagonally.
🕒 05:12
Place the thinly sliced cucumber in a bowl and mix in 1/2 tsp of salt (not included in seasoning measurements).
🕒 05:30
Once the salt is incorporated, put the cucumber in a bag, remove the air, tie it shut, and let it sit for 5 minutes.
🕒 05:47
Rinse the 5 shiso leaves under water and pat them dry with paper towels.
🕒 05:59
Trim the stems off the shiso leaves, roll them up from the stem end, and thinly slice them.
🕒 06:13
Remove the pits from the 3 umeboshi (pickled plums) and finely chop them with a knife.
🕒 06:32
Poke a few holes in the tip of the bag containing the cucumber that has been sitting for 5 minutes, and squeeze out the moisture thoroughly.
🕒 06:47
In a bowl for mixing, combine 1 tsp Soy Sauce, 1 tsp Vinegar, 1 tsp Sugar, and 1/2 tsp Dashi Powder. Mix well.
🕒 07:11
Once well combined, add the chopped umeboshi (pickled plums) and mix.
🕒 07:24
Shred the cooled chicken into bite-sized pieces and add it to the bowl. Mix once.
🕒 07:34
Add the squeezed cucumber, thinly sliced shiso leaves, 1 tbsp White Sesame Seeds, and 1 tsp Sesame Oil. Mix everything well.
🕒 07:55
Transfer to a serving dish and serve. Enjoy!
🕒 08:10