Follow these steps for perfect results
Chicken tenderloin
sinews removed
Umeboshi plums
unsweetened, pitted, chopped
Panko breadcrumbs
Oil
Remove pits from umeboshi plums and finely chop the flesh.
Butterfly chicken tenderloins by making horizontal cuts and opening them up.
Stuff the chopped umeboshi into the butterflied chicken tenderloins.
Close the chicken tenderloins, ensuring the umeboshi is enclosed.
Coat both sides of the stuffed chicken tenderloins with panko breadcrumbs.
Flatten the panko-coated chicken tenderloins by pressing down gently.
Heat oil in a frying pan over medium heat.
Fry the chicken tenderloins until golden brown on both sides and cooked through.
Remove from pan and serve immediately.
Serve with a side of vegetables for a balanced meal.
Expert advice for the best results
Ensure the chicken tenderloins are cooked through before serving.
Do not overcrowd the pan while frying to ensure even browning.
Everything you need to know before you start
5 minutes
Chicken can be stuffed and coated in panko ahead of time and refrigerated.
Arrange chicken tenderloins on a plate with a side of steamed vegetables.
Serve with steamed rice and a side of miso soup.
Pairs well with the savory and salty flavors.
Discover the story behind this recipe
Umeboshi plums are a traditional Japanese ingredient with a strong sour and salty taste.
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