chicken｜japanese food｜winter｜ささみと葉わさびの粕和え
Chicken Tender and Wasabi Leaves with Sake Lees Dressing
Culinary Art Studio 2015.February
Ingredients
| Wasabi Leaves | 50g ... Blanch in boiling water for 10 seconds, transfer to ice water, drain, and cut into 1cm pieces (1cm squares for leaves). |
| Chicken Tenderloin | 1 large (60g) ... Sprinkle lightly with salt and sake. |
Dressing
| Sake Lees Paste | 2 tsp |
| Mayonnaise | 2 tsp |
| Light Soy Sauce | To taste |
Sake Lees Paste
| Sake Lees | 50g |
| Sake | 80ml |
Procedure
- Sprinkle the prepared wasabi leaves with salt and sugar (1/2 tsp each, not listed in ingredients). Massage well and let sit for 30 minutes.
- Steam the chicken tenderloin for 3 minutes (or microwave for about 1 minute). Let cool and shred by hand.
- Mix sake lees and sake in a heatproof container, microwave for 40 seconds, and stir. Repeat until it forms a paste (can be stored in the refrigerator).
- Combine 2 tsp of the sake lees paste with mayonnaise and add a dash of light soy sauce to make the dressing.
- Lightly rinse and squeeze the wasabi leaves, then mix with the chicken tenderloin and dressing. Plate and serve.