Ingredients
1 large 6 ~ 7 Umeboshi (unsweetened)
8 Chicken tenderloin (sinews removed)
1 Panko
1 Oil
Method
Sources
📖
Recipe1M+
dataset
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Flaky Japanese breadcrumbs — tonkatsu, crispy coating, au gratin
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Domed stoneware baker traps steam for artisan crust at home
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Flaky Japanese breadcrumbs — tonkatsu, crispy coating, au gratin
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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remove the pits from the umeboshi, and cut into small pieces. make horizontal cuts to open and butterfly the chicken tenderloins stuff the umeboshi in the chicken tenderloins, and close. this is how they look closed. coat both sides with panko, and flatten them by pressing down. this will help them cook through faster. add oil in a frying pan, and fry until they become golden brown. then you're all done. since they are cooked in oil, it might be healthier to serve these with vegetables. the vegetables will add colors to your tabletop as well.