This recipe is probably the most important accomplishment of my life.
It came about when I heard about the “Kishuu plum burger” (紀州梅バーガー/Kishuu ume burger) sold by a bakery called Kawa in Wakayama prefecture. I really like umeboshi, so I thought it sounded good, but I also felt like the execution could be improved. And while I still haven’t tried the original, I’m pretty sure mine is better.
This recipe is probably the easiest one I’ve posted on here so far, but the ingredients might be hard to find if you don’t live in Japan, so plan/substitute accordingly.
-Chicken breast (I use skinless)
-Honey umeboshi (ハチミツ梅干し/hachimitsu umeboshi)
-Mild salt umeboshi (うす塩梅干し/usushio umeboshi)
-Mizkan brand “Ponjure” ponzu jelly (ぽんジュレ)
-Shiso/perilla/ooba leaf (しそ／大葉)
1. First, cut the chicken breast up into patty-ish shapes. Try to flatten them out a bit so they’ll sit nicely on the bun. Season the patties with soy sauce.
2. Heat up some oil in a frying pan. Put the chicken breast patties in and cook one side for about a minute. Then, flip them over, pour some cooking sake in, and put a lid on. Steam them until they’re done (depends on thickness).
3. Make the umeboshi tartar sauce: Remove the pits from some of the salt umeboshi (about 1-2 per burger). Chop/smash them up with your knife until you have a ball of umeboshi goop. Put the goop in a bowl and mix it with mayonnaise (I think about a 1:1 ratio by volume is good, but taste as you go).
4. Prepare the toppings: Remove the pits from some honey umeboshi (1 per burger); leave them whole. Slice the tomato and onion. Wash the shiso leaves.
5. Mizkan’s ponzu jelly is a really good sauce for this. If you can’t find it, I recommend something light and fruity as an alternative. Maybe marmalade?
6. When your chicken is done steaming, stack all of the ingredients on half of an English muffin: chicken, shiso, tomato, onion, tartar sauce, honey umeboshi, ponzu jelly.
7. Put the other half of the English muffin on top, squish it down, and enjoy!