Boiled Chicken Tenderloin with Ume Plum Sauce (Yudesasami no umedare)
Photographed by Takeshi Noguchi
Calorie count is per serving.
Ingredients (Serves 2)
- 4 chicken tenderloins (large) (200 g)
- 8 okras
[for the ume plum sauce:]
- 2 umeboshi (pickled plum)
- 2 tbsp water
- A pinch of soy sauce
- potato starch for coating, as needed
- 1/2 tsp salt
Prepare the ume plum sauce: remove the pits from the umeboshi (pickled plum) and finely chop up using a knife. Place the chopped umeboshi into a bowl and mix with the remaining sauce ingredients.
Peel the tough part at the stem end of each okra.
Lightly moisten the okras with water and sprinkle with 1/2 tsp of salt. Place the salted okras into plenty of hot water, and boil for 1 min over medium heat. Transfer the okras to cold water, then pat dry. Cut the okras into easy-to-eat pieces.
Remove any visible white tendons from the tenderloins. To do so, pinch the end of the tendon and slice between the tendon and the meat with a knife while pulling on the tendon. Slice the tenderloins into sogi-giri pieces 8-mm thick.
Coat the cut tenderloins with potato starch, gently tapping off the excess to leave only a thin layer.
Boil another pot of hot water, and put in the tenderloins one by one. When half of the meat is in the pot, lightly stir from the bottom of the pot. Boil for 1 min over medium heat.
Use a mesh skimmer or similar to take the tenderloins out and transfer them to cold water. Boil and cool the rest of the tenderloins. Strain excess water from the tenderloins using a strainer.
Serve the tenderloins on a plate, with the ume plum sauce poured over top. Garnish with the okras.