Easiest Way to Make Yummy Easy in the Microwave! Sake Steamed Chicken with Umeboshi and Shiso Leaves

Easy in the Microwave! Sake Steamed Chicken with Umeboshi and Shiso Leaves. Umeboshi (pickled plum) is often pickled with red shiso leaves. Serving umeboshi with a little green shiso and ponzu will get all the aromatics you can this is one of the easy tofu recipes included in the book. make sure to check it out if you want to get started with some easy tofu recipes and cooking. Chicken braised with umeboshi, red shiso, laveder, onions and wine.

Chicken cooked in the microwave with sake and garlic is topped with a toasted sesame sauce and broccoli sprouts for a quick and easy dinner. A recipe for microwave/steamed chicken breasts with sesame sauce made from ground sesame seeds. It's so delicious and a perfect meal for lunch. You can Cook Easy in the Microwave! Sake Steamed Chicken with Umeboshi and Shiso Leaves using 5 ingredients and 4 steps. Here is how you cook that.

Ingredients of Easy in the Microwave! Sake Steamed Chicken with Umeboshi and Shiso Leaves

1. What You needis 100 grams of Chicken thigh meat.
2. What You needis 1 small of Umeboshi.
3. It's 2 of Shiso leaves.
4. It's 1 tsp of Sake.
5. What You needis 2 tsp of Soy sauce.

Shiso (or shiso leaves or perilla) looks like this. It's a popular Japanese herb used in many Japanese cooking recipes. It's usually garnished on top of food We usually serve umeboshi with rice or in Rice Balls (Onigiri). Shiso and umeboshi go well together and they are the key ingredients for creating the.

Easy in the Microwave! Sake Steamed Chicken with Umeboshi and Shiso Leaves step by step

1. Place the chicken in a heatproof bowl, top with hand shredded umeboshi, and pour over the sake and soy sauce..
2. Wrap with cling film, and microwave at 500 W for 2.5-3 minutes. When it's done, cut into bite sized pieces..
3. If you like, line the serving plate with shredded cabbage and then place the chicken from Step 2 on top..
4. Pour over the broth and then top with the julienned shiso leaves. Garnish with cherry tomatoes for a colourful finish..

To make umeboshi is somewhat of an art form, and, unfortunately, not something it appears I'll be able to tackle at home. Cut a piece of parchment paper in the shape of a square. Cut the bottom of shimeji mushroom and tear into bite-sized pieces. You will also need red shiso leaves, coarse sea salt and the brine, which is actually a distilled alcohol beverage known as shochu. Cut the shiso leaves lengthwise in half.