Chicken Breast and Cucumber with Dried Plums (Umeboshi)
October 26, 2017
A refreshing dish perfect for hot days or for when you don’t have much of an appetite. Also a great dish for dieters!
Ingredients (serves 4)
3 chicken breasts
2 Japanese small cucumbers
2-3 tbsp vinegar
2 tsp soy sauce
1 tsp mirin (or 2 tsp sugar)
1. Bash the chicken breasts a little with the back of a knife to tenderize them and get them to a uniform thickness. Wrap in plastic wrap and microwave for 5 minutes. Once cooled, rip into thin strips with your hands.
2. Cut the cucumbers in half lengthways, then slice diagonally into thin slices. Sprinkle with a little salt, let sit for 10 minutes, then rinse off the salt and squeeze gently to remove excess moisture.
3. Deseed the umeboshi and mash them with the back of a knife.
4. Combine the chicken, cucumber, umeboshi and seasonings, then serve.