In this episode, chef Rika makes rice with healthy chicken breast and umeboshi pickled plums. She cooks the chicken rare to help it keep its flavor with green shiso leaves and a refreshing ume plum sauce. For a side dish, chef Rika makes egg drop soup using the water that the chicken was cooked in. With the glutamic acid from the kombu kelp and the inosinic acid from the chicken, this soup has plenty of umami for a rich, delicious flavor. She also makes potato salad with green beans. This simple salad is made by lightly boiling the vegetables, then adding a special sauce made with mayonnaise and wasabi.
