Dining with the Chef

Rika's TOKYO CUISINE: Chicken Breast and Umeboshi Rice

In this episode, we'll be making rice with healthy chicken breast and umeboshi pickled plums. We'll be cooking the chicken rare, to help it keep its flavor, with green shiso leaves and a refreshing ume plum sauce. For a side dish, we'll be making egg drop soup, using the water we cooked the chicken in. With the glutamic acid from kombu kelp and the inosinic acid from the chicken, this soup has plenty of umami for a rich, delicious flavor. We'll also be making potato salad with green beans. This simple salad is made by lightly boiling our vegetables, then adding a special sauce made with mayonnaise and wasabi.