Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 2 Prep: 2 min Cook: 10 min Nutrition: 150 cals
| Chicken breast fillet | 1 |
| Okra | 5-6 |
| Sour plum (umeboshi) puree | 2 tbsp |
| Mentsuyu dashi stock (concentrated) | 2 tbsp |
| Sugar or honey | as you like |
| Bonito flakes (katsuo-bushi) | a handful |
You don't need to stick with the traditional pickled umeboshi, you can have sweeter versions too with honey and sugar. When you shred the chicken by hand, the surface area expands to allow the umeboshi puree to mix in really well.
Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 2
Prep: 2 min
Cook: 10 min
Nutrition: 150 cals
| Chicken breast fillet | 1 | |
| Okra | 5-6 | |
| Sour plum (umeboshi) puree | 2 tbsp | |
| Mentsuyu dashi stock (concentrated) | 2 tbsp | |
| Sugar or honey | as you like | |
| Bonito flakes (katsuo-bushi) | a handful |
| Print Ingredients | Email Ingredients | |
| 1 | ||
| 5-6 | ||
| 2 tbsp | ||
| 2 tbsp | ||
| as you like | ||
| a handful |
You don't need to stick with the traditional pickled umeboshi, you can have sweeter versions too with honey and sugar. When you shred the chicken by hand, the surface area expands to allow the umeboshi puree to mix in really well.
