Culinary Studio Karinary Art 2014.May
Ingredients
| Chicken Tenderloin |
50g... Remove tendons and marinate overnight in seasoning. |
Seasoning
Other Ingredients
| Myoga Ginger |
1 piece... Thinly sliced and soaked in water, then drained. |
| Mitsuba (Japanese Parsley) |
1/4 bunch... Blanched quickly in boiling water and chopped. |
| Amanatsu Orange |
1/2 piece... Segmented. |
Sweet Vinegar Sauce
| Vinegar |
3 tablespoons |
| Sugar |
1 tablespoon |
| Mirin |
1/2 teaspoon |
| Salt |
1/8 teaspoon |
Procedure
- Wipe off the shio koji from the chicken tenderloin, grill lightly, and shred finely like threads.
- Prepare the sweet vinegar sauce and mix it with the shredded chicken, myoga ginger, mitsuba, and amanatsu orange segments.