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
2 cups all purpose flour
cabbage for garnish
[ Directions ]
1. remove pits from plums.
2. Chop them until fine.
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,
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.
5. After removing the tendon, cut the meat open from the center toward to outside.
6. Laminate the meat with plastic wrap.
7. By using a rolling pin or empty bottle, gently pound the meat to make a thin sheet of meat.
8. Spread plum paste evenly on the surface.
9. Lay a oba leaf on it.
10. And then roll.
11. Dust the surface evenly with flour. And shake off the execs.
12. Dip into beaten egg. And drip off the excess.
13. Cover the surface with bread crumbs and gently press the surface to make sure all the bread crumbs are well stuck.
14. Preheat oil to 175~180 Celsius. Gently put chicken rolls in and deep fry for about 5~6 minutes.
15. Place chicken rolls on paper towel to absorb execs oil.
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