Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, easy in the microwave! sake steamed chicken with umeboshi and shiso leaves. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Shiso (or shiso leaves or perilla) looks like this. It's a popular Japanese herb used in many Japanese cooking recipes. We usually serve umeboshi with rice or in Rice Balls (Onigiri).
Easy in the Microwave! Sake Steamed Chicken with Umeboshi and Shiso Leaves is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Easy in the Microwave! Sake Steamed Chicken with Umeboshi and Shiso Leaves is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have easy in the microwave! sake steamed chicken with umeboshi and shiso leaves using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Easy in the Microwave! Sake Steamed Chicken with Umeboshi and Shiso Leaves:
- Get 100 grams Chicken thigh meat
- Get 1 small Umeboshi
- Make ready 2 Shiso leaves
- Prepare 1 tsp Sake
- Make ready 2 tsp Soy sauce
I use shiso for garnishing Donburi Japanese bowl dishes, Chilled Tofu, Tempura Shiso is a variety of Perilla frutescens, commonly called perilla in the mint family. Its botanical name is Perilla frutescens var. crispa and is. Bring up the top and the bottom corner of the paper. Last week I was at the Japantown festival in the East Village and Suzuki Farms had a stand with Japanese produce so fresh, it was still clinging to the Delaware soil it was grown in.
Steps to make Easy in the Microwave! Sake Steamed Chicken with Umeboshi and Shiso Leaves:
- Place the chicken in a heatproof bowl, top with hand shredded umeboshi, and pour over the sake and soy sauce.
- Wrap with cling film, and microwave at 500 W for 2.5-3 minutes. When it's done, cut into bite sized pieces.
- If you like, line the serving plate with shredded cabbage and then place the chicken from Step 2 on top.
- Pour over the broth and then top with the julienned shiso leaves. Garnish with cherry tomatoes for a colourful finish.
Red shiso or perilla leaves give color and flavor to the umeboshi. Translated: "Steamed Ume Shiso Chicken breast roll with a Toaster." I altered it slightly by omitting green onions and I used an oven instead of a toaster oven. If you're not so sure how you feel about umeboshi, try this dish because the chicken tones down the sourness and it goes really well with rice. I would like to make umeboshi makizushi, but I don't have access to shiso leaf which is traditionally paired with the umeboshi. In Australia, it's next to impossible to find Japanese shiso (I'm aware of one grocery in the country that stocks it, and only sporadically), while the Vietnamese community is.
So that’s going to wrap it up for this exceptional food easy in the microwave! sake steamed chicken with umeboshi and shiso leaves recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
