Dining with the Chef - Chicken Breast and Umeboshi Rice (2016.10.07)

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.

NHK World Link: http://www.nhk.or.jp/dwc/
Hosted by: Patrick Hanlan & Rika Yukimasa
Genre: Japanese TV
Runtimes: Approx. 28 minutes each
Country: Japan
Language: English
Subtitles: none