Chicken dish with Japanese pickled plums, lemon and garlic 鶏肉料理：梅干しとレモンとにんにくで美味しいおかずとなりました

   This dish is so easy to prepare. Just fry the chicken in a non-stick pan with  a teaspoonful of olive oil to make the surface golden brown then add a liquid mixture of mashed salt plums or Japanese pickled plums （umeboshi) with a teaspoonful of freshly squeezed lemon and garlic. Plums are already salty and sour so please make sure that the combination of lemon juice and plums gives the right acid in the dish.  I add a teaspoonful of honey to balance the saltiness and sourness of my mixture. The mixture is added with purified water and a little amount of red wine to partly soak the chicken and make it tender. It takes about 10-15 minutes (with the pan covered) over low fire to make the chicken dish tender and the liquid mixture turns into a sauce.

梅干しとレモンジュースのコンビでさらににんにくを加えて鶏肉のソース

フライパンにオリーブ油を小さじ一杯入れて鶏肉をフライします。キツネ色になってから水と梅干しとレモン汁とにんにくと赤ワインを入れて弱火で煮込みます。液体はソースとなりますから鶏肉の美味しいソースができあがります。10~15分煮込んだら鶏肉が柔らかくなります。梅干しやレモンなどの組み合わせに蜂蜜を少し入れたらすっぱさと塩からさにバランスが与えられます。

The side soup dish here is miso soup with fresh tofu in it.

味噌汁には豆腐を入れました。Mungbean sprouts are fried in a small amount of oil over low fire in order to retain the crispiness for hours. Dried oregano is added for a savory flavor. もやしを弱火でフライしました。。香ばしいオレガノを少々加えました。Fresh tomatoes（sweet!) and strawberries serve as a healthy after-meal treat. 甘いトマトと苺はデザートの代わりになります。The rice here is a mixture of Japanese white rice and Philippine black rice. ご飯は日本の白米とフィリピンの黒米です。