Chicken tenderloin with pickled plum and shiso

Chicken tenderloins are called ‘sasami’ in Japanese, translating to ‘bamboo leaf meat’ referring to its bamboo leaf shape, is often eaten at yakitori restaurants as a medium-rare skewered meat, served with pickled plums and shiso (perilla leaves). This modern Asian version skips the skewering for a simplicity and marinates the chicken in a sake mayonnaise mixture, for juicy and tender results.

• serves

  2

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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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

1. 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.
   
2. 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.
   
3. 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.

Stream free On Demand

Flavour Packed Leaves

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G