Japanese Grilled Chicken Tenders With Ume And Shiso Recipes

GRILLED ASIAN CHICKEN

Steps:

• In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
• Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.
• Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.
• Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.

JAPANESE STYLE UME SHISO PASTA

Steps:

• For Ume Paste/Ume Bishio:.
• First soak umeboshi in water for 3-4 hours to remove some of the saltiness. It is best to change water every hour.
• Remove umeboshi pits by using a small knife. Mince very, very finely until paste or use a food processor and pulse until it is a smooth paste.
• Using a small pan, combine ume paste, sugar, and mirin over low heat. Turn down to simmer and stir frequently. It is done when the paste becomes shiny. This usually takes about 10-13 minutes.It will take on a beautiful shiny appearance and color.
• Remove from heat.
• Gather shiso leaves and roll into pencil shape. Slice thinly into chiffonade.
• Place butter in a large bowl and beat until creamy. Combine 3 T ume paste and mix well.
• Boil spaghetti until al dente and drain. Mix spaghetti with butter/ume mixture along with thinly sliced shiso in the bowl.
• Serve either hot or at room temperature.

EASY JAPANESE-INSPIRED GRILLED MISO CHICKEN

Steps:

• Mix miso, mirin, rice wine, soy sauce, and honey together in a bowl until miso is completely dissolved. Stir in garlic and ginger.
• Pour marinade into a resealable plastic bag. Add chicken, squeeze out excess air, and seal the bag. Turn the bag or mix chicken to ensure even distribution of marinade. Refrigerate and allow to marinade 8 hours or overnight, mixing or turning the bag occasionally.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the grill and chop into wide strips, approximately 4 to 5 slices per piece. Sprinkle with sesame seeds and serve.

JAPANESE GRILLED CHICKEN

Steps:

• Combine egg, salt, paprika, honey, sesame oil, soy sauce, and lime juice.
• Place thighs in a 9" x 13" pan.
• Pour marinade over chicken making sure the thighs are completely coated.
• Marinate as long as possible. All day works best but, a couple of hours is enough.
• Grill on medium temperature for 7-10 min each side until juices run clear.

JAPANESE GRILLED CHICKEN TENDERS WITH UME AND SHISO

Steps:

• Soak four bamboo skewers in water for at least 1 hour. Remove the white, stringlike tendon from each chicken breast fillet. Make a long cut on one side of each fillet. Run a knife deeper into the fillet, from the top to the bottom, to make a long pocket. Do not cut through to the other side of the fillet.
• In a small cup, mix the pickled plum, sake, and mirin. Apply this paste in a thin layer to one side of the inside pocket of each fillet. Scatter shiso on top of the paste. Close the open edge of each breast fillet with a bamboo skewer.
• Heat a grill or broiler. Salt the outside of the fillets liberally on both sides, and cook the chicken on the grill or in the broiler, turning the skewers several times, until the chicken is cooked through, about 8 minutes. Serve the chicken hot.