Uploaded February 2021 | Updated September 2026, 9 hours ago

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Umeboshi is a mouth-puckeringly sour and salty pickle that’s usually eaten as a condiment for rice in Japan. It can also be used as a seasoning ingredient, and in this Umeboshi Chicken recipe, it creates a deliciously tangy, sweet, and savory glaze that’s irresistibly good.

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UMEBOSHI CHICKEN POST & RECIPE ▶ norecipes.com/umeboshi-chicken-recipe

INDEX:
0:00 Intro
1:34 Ingredients
1:55 Preparation
3:19 Cooking Ume Braised Chicken
4:35 Glazing Umeboshi Chicken
4:57 Plating

INGREDIENTS:
4 grams konbu  (3x3-inch piece)
200 grams low-sodium umeboshi (~12 large umeboshi)
1200 grams chicken drumettes
1/2 cup mirin
1 tablespoon usukuchi soy sauce

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