Japanese dish, chicken breast recipe-Rolled Chicken Katsu with Umeboshi Filling


Ume bosh is one of very common pickled vegetables served during the mealtime. Because it’s very salty and sour, it usually goes with food which has much light taste itself such as steamed rice. And it also goes well with white meat protein. This time I chose chicken breast. Using tender part called “Sasami” making cutlet. I also added one of common Japanese herbs called “Oba” This oba’s aroma can get along with plum extremely well. If you happen to have some ume boshi in the fridge,you can give it try!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves two ~
2 Sasami/chicken breast, fillet
2 Umeboshi/pickled plum
2 leaves oba
1 cups bread crumbs
1 egg
2 cups all purpose flour
cabbage for garnish

POINT-ENG

*to see Japanese seasonings explanations please click here!

 

 

 

[ Directions ]

1-
1. remove pits from plums.
POINT-ENG

Ume boshi is pickled plum. they are extremely sour and salty. It usually served with steamed rice as a side dish. you should be able to find them at Japanese grocery stores.

 

 

2-
2. Chop them until fine.

2-
3. This particular part of chicken,we call “Sasami ” also known as chicken filet, it has very tender texture. there’s one thin strip of tendon running in the middle.
To expose it, you can cut right by the tendon by using a petty knife,
POINT-ENG

removing tendon can avoid meat from curling while deep frying.

 

 

2-
4. and then flip the meat tendon facing down. Hold on to one end tendon and pull as you are moving the knife back and forth to strip off the tendon.

2-
5. After removing the tendon, cut the meat open from the center toward to outside.

2-
6. Laminate the meat with plastic wrap.

2-
7. By using a rolling pin or empty bottle, gently pound the meat to make a thin sheet of meat.
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Make sure to go gently, meat breaks apart very easily.

 

 

2-
8. Spread plum paste evenly on the surface.
POINT-ENG

Remember, it’s very salty and sour. You don’t want to put too much…

 

 

2-
9. Lay a oba leaf on it.
POINT-ENG

You can use nori/seaweed instead.

 

 

2-
10. And then roll.

2-
11. Dust the surface evenly with flour. And shake off the execs.
POINT-ENG

Try to seal the both end of roll to avoid filling leaks out while deep frying.

 

 

2-
12. Dip into beaten egg. And drip off the excess.

2-
13. Cover the surface with bread crumbs and gently press the surface to make sure all the bread crumbs are well stuck.
POINT-ENG

You CAN make a big batch of it and store in the freezer.
When you need them, just simply put into deep fry oil.

 

 

2-
14. Preheat oil to 175~180 Celsius. Gently put chicken rolls in and deep fry for about 5~6 minutes.

2-
15. Place chicken rolls on paper towel to absorb execs oil.

 

 

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