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Chicken Breast and Cucumber with Dried Plums (Umeboshi)

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 umeboshi

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.

Nutritional value

(Per serving)

• 76 kcal

• 10.9g protein

• 1.6g fat

• 44mg calcium

• 1.1g dietary fiber

• 1.4g salt

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