Refreshing Umeboshi-Flavored Teriyaki Chicken & Avocado
I made this sauce for swordfish and it turned out really delicious, so I decided to try it with chicken. It was so tasty that I also added my favorite avocado.
※ I used an umeboshi that was lightly salted and sweet. Be careful about the salt content if you use a heavily salted umeboshi.
The umeboshi fruit will stick to the frying pan, but since it adds an accented flavor, add it to the dish. Recipe by Ayumeshi
Refreshing Umeboshi-Flavored Teriyaki Chicken & Avocado
I made this sauce for swordfish and it turned out really delicious, so I decided to try it with chicken. It was so tasty that I also added my favorite avocado.
※ I used an umeboshi that was lightly salted and sweet. Be careful about the salt content if you use a heavily salted umeboshi.
The umeboshi fruit will stick to the frying pan, but since it adds an accented flavor, add it to the dish. Recipe by Ayumeshi
Cooking Instructions
- 1
[Preparation Step 1:] Cut the chicken into bite-sized pieces. Season with salt and pepper and dust with flour.
- 2
[Preparation Step 2:] Cut the avocado into bite-sized pieces. Finely chop the umeboshi and combine with the A ingredients. Thinly slice the shiso.
- 3
Heat oil in a frying pan and cook the chicken, starting with the skin side down, until both sides are crispy (this should take about 8-9 minutes).
- 4
Wipe the excess oil from the frying pan and add the combined umeboshi and ● ingredients. Once it begins to lightly boil, add the avocado and simmer until it thickens.
- 5
Arrange on a dish, garnish with shiso, and sprinkle with sesame seeds.
- 6
You can also serve it over rice. Adding mayonnaise will add a rich flavor and is very delicious.
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