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15minutes
Remove the umeboshi seeds and chop with a knife.
Remove the white streaks from the chicken breast and cut in half.
Scrape with a knife or fork.
Cut into bite size pieces.
Sprinkle with salt and pepper.
Put in a storage bag.
Add (A) and 1 to 2 and knead.
Leave at room temperature for 15-30 minutes.
Put flour in a plate.
Place 3 on top and sprinkle with flour.
フライパンに油(分量外)を入れる。
火にかけて4を並べる。
両面を加熱する。
お皿に5を盛り付けて完成。
・Umeboshi uses large ones.
・When using small umeboshi, use 2 umeboshi.
・Use skinless chicken breast.
・When cutting chicken breast, make sure the thickness is the same.
・Time does not include the time it takes to leave at room temperature for 15 to 30 minutes.
・In step 3, if you leave it overnight, add sake to dilute the taste.
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