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Deep-fried plum | Takeshi Takeshima's extreme rice / Kiwami-Meshi's recipe transcription

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武島たけしの極み飯 / Kiwami-Meshi

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Ingredients

Chicken thigh : 1 sheet
昆布茶 : 大さじ1/2
梅干し : 2~3個
日本酒 : 大さじ1
生姜 : 10g
片栗粉 : 適量
大葉 : 3~4枚

Time required

15minutes

Procedure

1) prepare 00:53
Cut chicken thighs into bite size pieces and place in a bowl.
2) season 01:34
Put 1 in a bowl and add sake, kelp tea, and shaved ginger.
Remove the seeds from the umeboshi, beat them to form a paste, add to the bowl, and knead with your hands until the moisture evaporates.
3) fry 03:05
Sprinkle 2 with potato starch, put in a frying pan heated with a small amount of oil, and fry for 3 to 4 minutes at a temperature that is not too high.
When the bottom turns golden brown, flip it over and fry for another 3-4 minutes.
When both sides become golden brown, fry over high heat to finish and remove as soon as possible.
4) 盛り付ける 05:51
Serve 3 on a plate, sprinkle chopped shiso leaves on top, and add Japanese pepper to a small plate to complete.

Point

・If you don't have kombucha, add one pickled plum.
・Umeboshi is recommended for shiso type.
・I don't use garlic because I want to make it refreshing, but you can add it to the seasoning if you like.
・The size of umeboshi differs depending on the manufacturer, so adjust the amount for each manufacturer.
・The plum meat does not soak into the thigh meat, so there is no need to marinate it.
・You can use chicken breast or breast meat.