Ume Miso Chicken Recipes
JAPANESE GRILLED CHICKEN TENDERS WITH UME AND SHISO
Chicken tenders, which are cut from the breast, are grilled or broiled on bamboo skewers along with ume and fresh shiso leaves.
Provided by Hiroko Shimbo
Time 1h15m
Yield Serves 4
Number Of Ingredients 5
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.
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