- serves 2 people
- preparation 10 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 12 chicken tenderloins
- 2 tbsp Japanese mayonnaise
- 2 tbsp sake
- a pinch of sugar
- salt, to season
- 12 Japanese green shiso leaves
- ⅓ cup (80 ml) vegetable oil
- 6 Japanese pickled plums (umeboshi)
Instructions
- In a medium bowl, combine the chicken, mayonnaise, sake, sugar and a generous pinch of salt. Mix well to combine. Wrap each marinated tenderloin in a shiso leaf and transfer to a plate, ready to cook.
- Heat the oil in a large frying pan over medium heat. When hot, add the chicken and pan-fry for 4 minutes on each side, until cooked through. Transfer the chicken to a serving plate.
- Strip the flesh from each plum and mix into a paste. Top each tenderloin with a small dot of the paste and serve.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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