Chicken Breast with Umeboshi Plum Bonito Soy Sauce

• 2 Chicken breasts
• 1 tbsp Sake
• 1 tsp Sugar
• 1/4 tsp Salt
• 1 Katakuriko
• 1 Vegetables of your choice, such as lettuce
• 2 tbsp Umeboshi paste
• 4 tbsp Mentsuyu (3x concentrate)
• 2 tbsp Mirin
• 2 grams Bonito flakes

1. Umeboshi Plum Bonito Soy Sauce: Take out the pit of umeboshi plums and mince with a knife.
2. I used bonito umeboshi.
3. If the umeboshi is small, use about 6.
4. Place the mashed umeboshi in a bowl and add other ingredients for the sauce.
5. Remove the skin from the chicken breasts and slice diagonally into about 7 mm.
6. Salted chicken prep: Add chicken slices into a bowl and combine with sake, sugar and salt, and let sit for a while.
7. Dredge the chicken slices in katakuriko and shake off the excess.
8. Drop the chicken slices one by one in boiling water.
9. Adjust the heat while cooking the chicken.
10. The water should be simmering, not boiling.
11. When the meat is cooked through, turn off the heat and drain.
12. Place the chicken in water.
13. Change the water 2~3 times to cool.
14. Once the chicken is cool enough, chill in an ice-bath.
15. Drain the chicken in a sieve.
16. Place vegetables on a plate,top with the chicken then pour on the sauce.
17. "Surprisingly Soft!
18. Chicken Breast "Sashimi"

chicken breasts, sake, sugar, salt, katakuriko, vegetables, paste, mirin

Taken from cookpad.com/us/recipes/156072-chicken-breast-with-umeboshi-plum-bonito-soy-sauce (may not work)