Umeboshi Chicken

• servings: 4 servings
• active time: 2 minutes
• total time: 32 minutes

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

Directions

Put chicken in pot.

Add the 4 grams and 200 grams low-sodium umeboshi to a heavy-bottomed pot with a lid and then arrange the 1200 grams chicken drumettes around them, so the ume are evenly distributed, and there aren't many air-gaps between the pieces of chicken. Add the 1/2 cup mirin and cover the pot with a lid.

Simmer.

Bring the mixture to a boil over high heat and then turn down the heat to low. Set a timer for 20 minutes and let the chicken braise undisturbed.

Rearrange chicken.

After the timer goes off, open the lid and taste the braising liquid. If it's not salty enough, add the 1 tablespoon usukuchi soy sauce. If it's already well seasoned, you can leave it out. Redistribute the chicken, so the pieces that were not submerged in the braised liquid are submerged.

Simmer.

Continue cooking the chicken over low heat for another 10 minutes or until the wings are tender. If the liquid starts running low, you can add a little water to keep it from burning.

Remove chicken. Reduce.

When the chicken is tender, remove it from the pot and turn up the heat to reduce the sauce into a glaze.

Add maple syrup and glaze.

When the braising liquid has thickened to the texture of maple syrup, return the chicken to the pot and toss to glaze.

Nutrition

• Calories: 421 kcal
• Total Fat: 26 g
• Saturated Fat: 7 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.3 g
• Cholesterol: 125 mg
• Sodium: 736 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 2 g
• Total Sugars: 8 g
• Protein: 31 g