Chicken Simmered in Umeshu
I first made it when my child was in kindergarten from a cookbook by Katsuyo Kobayashi. Since then it's been a family favorite. With time, the original recipe was modified to suit our family's preference.
This will keep for 2 to 3 days in the refrigerator.
You can cook potatoes in the leftover cooking liquid, or simmer some boiled eggs in it, and so on. The sauce has a lot of flavor, so don't just throw it away! Recipe by Kimiko
Chicken Simmered in Umeshu
I first made it when my child was in kindergarten from a cookbook by Katsuyo Kobayashi. Since then it's been a family favorite. With time, the original recipe was modified to suit our family's preference.
This will keep for 2 to 3 days in the refrigerator.
You can cook potatoes in the leftover cooking liquid, or simmer some boiled eggs in it, and so on. The sauce has a lot of flavor, so don't just throw it away! Recipe by Kimiko
Cooking Instructions
- 1
Make some small cuts all over the chicken breast to prevent it from shrinking during cooking.
- 2
Heat oil in a frying pan and start cooking the chicken skin side down. When it has browned a bit, turn it over and cook until the other side is lightly browned. Turn off the heat and wipe the oil out of the pan with paper towels.
- 3
With the chicken placed meat side down, add the ingredients marked ◎, turn the heat back on (medium) and cover with a lid.
- 4
When it has cooked down a bit, add some grated ginger (about 2 cm worth from a tube) and cook over high heat to coat the chicken pieces with the sauce.
- 5
Turn the heat off and let it cool a bit. Take the meat out and cut into bite-sized pieces.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Umeshu Plum Jam Umeshu Plum Jam
I make jam to use up my plums leftover from making umeshu.It's easy to make and it's packed with plenty of umeshu flavor.For this recipe I used our family's umeshu, using plums from a 3-year-vintage batch.In Step 2, they can be roughly chopped as shown. They will soften and become syrupy once heated.In Step 5, if you overcook the jam, it will harden when it cools, so be careful.The alcohol will remain after cooking, so this is not to be served to children. Recipe by Hawaiantomato
-
Jello with Umeshu and Lemon Jello with Umeshu and Lemon
I enjoy drinking warmed umeshu with lemon juice and honey, and I wondered if it might turn out well as a gelatin dessert, so I came up with this recipe.If you use umeshu that's not so sweet, add more honey. If you prefer a sour taste, add more lemon juice, about 1 1/2 to 2 tablespoons. This recipe makes soft jelly, so if you'd prefer it firm, reduce the amount of water or umeshu by about 50 ml. For 2 or 3 small cups. Recipe by cureo -
Our Family's Umeshu Our Family's Umeshu
I make this umeshu every year.I make it not so sweet, the way my family likes it.This is delicious made with 1 kg of ume plums, but I add a bit more for depth of flavor.If you don't have an alcohol sprayer, after sterilizing the jar in boiling water and drying it completely, put 10 ml of the distilled alcohol in the jar and shake it around. Discard the alcohol. Recipe by Hawaiantomato -
Vodka-Based Umeshu - Make Umeshu Abroad Vodka-Based Umeshu - Make Umeshu Abroad
By chance, I found some young plums, so I decided to make umeshu.Pat dry the plums and container before use. Recipe by MatM -
My Family's Umeshu Recipe with a Secret Step My Family's Umeshu Recipe with a Secret Step
This is the recipe passed down from my mother. She makes it every year when plums are in season.If you steep the plums in brandy, it'll bring out the fragrance and flavor of the brandy. It's fine also with a neutral liquor like white liquor. If using white liquor, the ingredient amounts are the same!! Recipe by U-ra -
Summertime Chilled Umeshu and Okra in Jelly For the Star Festival Summertime Chilled Umeshu and Okra in Jelly For the Star Festival
I wanted to make a drinking appetizer that would go well with umeshu and would be perfect for summer. After many attempts, I came up with this. The subtle flavor of the umeshu really makes this a refreshing and elegant snack.It tastes best if chilled very well before serving.The key to making a beautifully set jelly: Fill the ring mold first with the solid ingredients, and chill them well without freezing them. If you wait until the jelly liquid has thickened before pouring it into the mold, you won't fail.If you don't have a ring mold, you can make the jelly separately, crush it into pieces, mix with the other ingredients and serve.(See Step 9.) Recipe by vegeful -
Supreme Basic Umeshu Plum Wine Supreme Basic Umeshu Plum Wine
I wanted to make something better than the commercial umeshu! I tried countless times to perfect the recioe, I've forgotten how many jars I've made. The final recipe has captured the hearts of my family, boyfriend and friends. It's an umeshu that is so good.Choose hard ume plums that have very little damage on the surface. The ume essence will be extracted into the liqueur easier, and the liqueur is less likely to become cloudy.Nankou-bai variety ume plums have the same-sized pits whether they are marked small or for 4 liters. The only difference is how much fruit is surrounding the pit. Pick meaty ones. Recipe by Umemikkii -
Moist Umeshu Pound Cake Moist Umeshu Pound Cake
I had leftover plums from homemade umeshu, so I added it into a pound cake. Similar with brandy soaked pound cakes, pouring umeshu over the finished cake made it fragrant.If you coat the chopped plums with flour in Step 4, the pieces won't sink to the bottom. In our oven, I baked for 40 minutes at 340°F/170°C, but adjust the temperature and baking time to your oven. For 18 x 8 x 6 cm [7.1 x 3.1 x 2.4 in] cake. Recipe by Usagi no Cima -
Cassata with Plums Left Over from Umeshu Cassata with Plums Left Over from Umeshu
I had some leftover plums from umeshu that I didn't know what to do with, so I added them into cassata. It tasted even better than I expected, so I uploaded the recipe. I love cassata, but I'm not crazy about dried fruits, so I like this recipe better.Freeze until the plums are slightly frozen, but soft. If you want to retain the texture of the plums, cut them bigger.You don't need to chop the nuts finely, since you'll be slicing the cassata when serving.Another liquor can be used instead of umeshu. Recipe by 苺doroppu -
Umeshu Jello - A Cocktail You Can Eat Umeshu Jello - A Cocktail You Can Eat
Our family has dessert regularly, but we don't drink regularly.Since I thought it would be nice to have a handy way of enjoying umeshu, I decided to make it into a jello.I used an umeshu that's not too sweet--but as sweet as the average umeshu.Adjust the amount of sugar depending on the sweetness of your umeshu.Since this jello is low in sugar, add 1 more tablespoon sugar for those who prefer a sweeter taste. Recipe by Suterutomichiru -
Chicken Simmered with Garlic Chicken Simmered with Garlic
Since this goes well with rice, this a great dish to combat summer fatigue.Feel free to use boned meat, if you like. Recipe by Benio -
Umeboshi Chicken Wing Simmer Umeboshi Chicken Wing Simmer
My children loves this. It's a dish that you can eat even if you don't have much of an appetite.By cooking the meat thoroughly before you put the soy sauce and umeboshi, it helps tenderize the meat. Recipe by Yumepokko
More Recipes
Comments