Comments on: Umeboshi Chicken

By: Marc Matsumoto

Marc Matsumoto — Fri, 04 Feb 2022 13:10:56 +0000

In reply to Christine. Hi Christine, it's green shiso.

By: Christine

Christine — Fri, 04 Feb 2022 11:15:59 +0000

what was the green garnish at the end please?

By: Marc Matsumoto

Marc Matsumoto — Wed, 03 Mar 2021 08:57:26 +0000

In reply to Sandi. Hi Sandi, usukuchi soy sauce is a light colored soy sauce used in western Japan that's not aged for as long as koikuchi (regular Japanese soy sauce). I use it here because it has a milder taste that allows the umeboshi to shine through, but regular soy sauce would work okay as a substitute.

By: Sandi

Sandi — Wed, 03 Mar 2021 07:59:21 +0000

Hi Marc,
Yes, I’d like to try this recipe. What is usukuchi soy sauce like, I’ve never heard of it. I could probably buy it at an Oriental store, but I’m not sure. I don’t want to go to the Japanese store, it’s too far and there’s a lineup to get in because of the pandemic.
Take care, Sandi

By: Marc Matsumoto

Marc Matsumoto — Tue, 02 Mar 2021 11:05:53 +0000

In reply to Sandi. Thanks Sandi, hope you're able to give this a try. Using it as an ingredient totally changes it and if you use it like you'd use vinegar it adds a lot more flavor than vinegar would.

By: Sandi

Sandi — Mon, 01 Mar 2021 16:21:39 +0000

Hi Marc,
Sounds delicious! My husband would never eat umeboshi by itself, I’m sure, but to add them in this chicken dish, makes it full of flavour!
Take care, be healthy and stay safe, Sandi