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It looks like tsukune/tsumire chicken with shiso, search terms are chicken tsukune, ooba and plum. This yields some recipes, more without the plum, basically take minced chicken, add egg mirin soy sake potato-starch, divide, wrap in leaf and cook. Google translate/rikaichan will help you. For the plum sauce, basic recipe is to take Japanese plum pulp and add ...


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I'm glad the kosher worked for you. I wouldn't say "avoid sea salt", I'd say "avoid fine salt". When you get right down to it, All salt is sea salt. It's mined from oceans dried up millennia ago, or taken from current oceans and evaporated. Kosher worked better for you because the crystals were larger. Some sea salt crystals are huge, Maldon, for example. ...


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The kosher salt worked much better as suggested. I also did a batch using some ordinary table salt with a similar outcome. I was originally instructed to use a generous amount of salt, which I think was simply easier for me to use too much of as I'd never made this before. As the cabbage is weighed down all the moisture comes out of causing the cabbage to ...


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From your description, it sounds like you had shiso chicken. I have never been to Japan so my experience on this is from eating at Japanese restaurants in the US. On two occasions in different restaurants I have had a version that used yakitori sauce as the marinade for the chicken. The menus described the dish as chicken breast yakitori wrapped in shiso ...



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