Chicken and Umeboshi, Japanese-style Chinjao Rossu

Name: Chicken and Umeboshi, Japanese-style Chinjao Rossu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 half of one Chicken breast; 3 Green peppers; 1/2 bunch Shimeji mushrooms; 1 large Umeboshi; 1 tsp Katakuriko; 1 tsp Cooking sake; 1 Salt and pepper; 2 cm each Ginger, garlic; 1/2 tsp Dashi stock granules; 1/2 tsp Soy sauce (usukuchi soy sauce if you have it); 1/2 tsp Sugar; 2 tsp Sake; 1 tsp Mirin; 1 pinch *Dashi stock (to finish)

Servings: persons

1 half of one Chicken breast
3 Green peppers
1/2 bunch Shimeji mushrooms
1 large Umeboshi
1 tsp Katakuriko
1 tsp Cooking sake
1 Salt and pepper
2 cm each Ginger, garlic
1/2 tsp Dashi stock granules
1/2 tsp Soy sauce (usukuchi soy sauce if you have it)
1/2 tsp Sugar
2 tsp Sake
1 tsp Mirin
1 pinch *Dashi stock (to finish)

1
Cut the chicken into thin strips to cook it thoroughly.
2
Put the chicken in a bowl and flavor with the ingredients.
3
Remove the stem and seeds from the green pepper and julienne.
4
Remove the stems from the shimeji mushrooms, shred, and set aside.
5
Combine the ingredients.
6
Heat oil in a frying pan and cook the chicken.
7
When they've more or less cooked, add the green pepper and mushrooms and continue cooking.
8
When the green pepper has cooked to your liking, add the shredded umeboshi and all of the ingredients and mix together.
9
Add a pinch of dashi stock for the finish.
10
Mix everything together and it's complete.
11
Transfer to a serving plate, and sprinkle with sesame if you like.
12
It's also delicious cold, so you could pack this in your bento.
13
The umeboshi makes it perfect for summer lunches.
14
How about serving this together with an evening drink to your darling hubby?
15
The acidity of the umeboshi will boost his energy!

154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 half of one Chicken breast, 3 Green peppers, 1/2 bunch Shimeji mushrooms, 1 large Umeboshi, and more.

Yes, Chicken and Umeboshi, Japanese-style Chinjao Rossu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!