Ume Salt & Chicken Breast Karaage (Japanese Fried Chicken)
Chicken breast marinated overnight in pickled plum (umeboshi) and sake for a moist and tender finish. Served with homemade 'Ume Salt' made from toasted salt and plum vinegar, the elegant acidity and saltiness enhance the savory flavor of the chicken.
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🍳 Cooking Flow
Slice chicken breast into thin pieces, rub with flour, sake, and mashed umeboshi, and marinate overnight → Toast salt in a pan, mix with plum vinegar, and grind in a mortar to make Ume Salt → Shred cabbage and arrange on a plate → Deep-fry the chicken in 180°C oil for about 4 minutes, plate, and serve with Ume Salt
Cooking Steps
Brief Cooking Order
Slice chicken breast into thin pieces, rub with flour, sake, and mashed umeboshi, and marinate overnight → Toast salt in a pan, mix with plum vinegar, and grind in a mortar to make Ume Salt → Shred cabbage and arrange on a plate → Deep-fry the chicken in 180°C oil for about 4 minutes, plate, and serve with Ume Salt
Introduction
Chicken breast marinated overnight in pickled plum (umeboshi) and sake for a moist and tender finish. Served with homemade 'Ume Salt' made from toasted salt and plum vinegar, the elegant acidity and saltiness enhance the savory flavor of the chicken.
Step 1
Remove the skin from the chicken breasts and cut into large chunks (about 6 pieces per breast), using a slicing technique to ensure a better mouthfeel.
Step 2
Place the chicken in a bowl and add the flour and sake (2 tablespoons).
Step 3
Remove the pit from the umeboshi, mince until smooth into a paste, and add to the bowl.
Step 4
Rub the seasonings thoroughly into the meat, cover with plastic wrap, and marinate in the refrigerator overnight.
Step 5
Place the salt (2 teaspoons) in a small pot or frying pan and toast over low heat until it becomes dry and powdery.
Ingredients List
Important Notes
💡 Cutting the chicken breast by laying the knife flat (slicing) ensures it stays tender and prevents it from drying out when cooked.
💡 Using sake instead of mirin for the marinade prevents the meat from toughening, resulting in a juicier texture.
⚠️ When making Ume Salt, let the toasted salt cool slightly before adding the plum vinegar to prevent burning or excessive clumping.
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